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COPYRIGHT DEPOSIT 



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GREETINGS 

INDIANAPOLIS, IND. 

AUG. 17, 18, 19, 1909 

Copyright 1909 by Jacob Miller. 




International Stewards Ass n 

INCORP. STATE OF ILLINOIS. U. S. A. 

Ninth Annual Convention 

INDIANAPOLIS, IND. 

August 17, 18, 19, 1909 



8th Annual Convention 
1908— New York 
Terrace Garden, 

August 8, 9, 10 

7th Annual Convention 
1907— Chicago 

Auditorium Hotel, 

August 20, 21, 22 

6th Annual Convention 
1906— Niagara Falls 

Natural Food Co., 

August 27-30 

5th Annual Convention 

1905 Atlantic City 

Hotel Rudolph, 

September 12-14 

4th Annual Convention 

1904 — St. Louis 

American Hotel, 
World's Fair Grounds, 

October 17-19 

3rd Annual Convention 

1903 Indianapolis 

Hotel Dennison, 

September 10-12 

2nd Annual Convention 
1902— Detroit 

Russell House, 

September 16-18 

1st Annual Convention 
1901— Buffalo 

Statlers Hotel. 
Pan-Am. Expo. Grounds, 
September 30 

10th Annual Convention 
1910 Pittsburgh 

Yes? No? Sure i 



©ffirrra 

President. F. F. FALISSE, Rorers Restaurant, 42 Broadway. N.Y. 
Vice-Pres. L. F. KLOOZ, Colonial Hotel and Annex, Pittsburgh, Pa. 
Treasurer, GILBERT COWAN, Union League Club, Chicago, 111. 
Secretary, JACOB MILLER, 310 Isabella Bldg., Chicago, 111., 
Hotel Eastman, Hot Springs, Ark. 

ADDRESS ALL COMMUNICATIONS AND REMITTANCES TO 

MR. JACOB MILLER, Secretary, 
Rooms 310 Isabella Bldg . 46-48 Van Buren St , Chicago, 111. 

iSnarft of Sruaiera 

Chairman, JOHN KUNTZ, 

Kuntz & Remmler Restaurant Co , Chicago, 111. 
Vice-Chairman, MARTIN FRANKFURTER, 

Germantown Cricket Club, Philadelphia, Pa. 
Secretary to the Board, JOHN A. HILL, 

Transit House, U. S. Yards, Chicago, 111. 
MAX KOPPEL, Standard Club, Chicago, 111. 
RICHARD HORN, Jr., 721 N. 6th St., St. Louis, Mo. 
P. J. ZEHNDER, Kiefabers, Dayton, Ohio. 

IfaBl-iPrfHt&Ettis 

MR. WILL V ZIMMER, New Kimball House, Atlanta, Ga. 
MR. LOUIS A. FISHER, Country Club, Cleveland, Ohio. 
MR. O W. GUILDEMEISTER, Liederkranz Club, St Louis, Mo. 
MR. WM. H. MORRIS, 310 Isabella Bldg., Chicago, 111. 

Eaiiralinttal (flnmmitter 

Hon. Chairman for Life, LOUIS A. FISHER, Cleveland, Ohio. 
Chairman, EUGENE GIRARD, Shredded Wheat Co , 

Niagara Falls, N. Y. 
Editor and Recorder, The Bulletin, H G. FREED, 

Acker Quality Restaurant, Philadelphia, Pa. 
Official Chemist, MILO E. WESTBROOKB, 

Warwick Arms, Point Pleasant, N. J. 
Attorney, A. C. HOFFMAN, Stock Exchange Bldg., Chicago, 111. 
Surgeon General, J. J. LEPPA, M. D., Akron, Ohio. 



OUR 
BRANCHES: 



Philadelphia • 


....Pa. 


New York. . 


..N.Y. 


Onio State ....... 




....111. 




...Mo. 




. . Onio 




..Ohio 








• . Ohio 



Panama Canal Zone 








• Wash. 




. . Mass. 


Pittsburgh- . 


....Pa. 


Wheeling. . 


W.Va. 


Youngstown 


...Ohio 




. . . r„i 





Indianapolis ... Ind 



Any Male White of the ag'e of 21 or more who has served as Steward, Assistant 
Steward, Caterer, Manager or Proprietor of any reputable Hotel, Club, Cafe, 
Steamship Line, Dining' Car System or Apartment House, -who is and has acted as 
Caterer and Employer of help, for one or more years, is Eligible to Membership. 



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' 



"THE HOUSE OF QUALITY" 



"ESTABLISHED for Seventy Years— gaining with each year a wider knowledge of 
-■-' Hotel requirements— securing each season additional facilities for supplying every 
requisite of the modern hostelry, a fair estimate of our great institution will pronounce it 

The GREATEST SUPPLY HOUSE 

FOR THE 

Hotel and Restaurant 

Our New Catalog is just out. As a reference book for the Manager, Steward or Chef 
it is invaluable, because it protects you against errors in buying — it is the Hotelman's 
Supply Guide. AVrite for a free copy to-day. 

BURLEY y COMPANY 

Succeeded 1907 by Burley & Tyrrell Company 

118-120 Watasn Avenue, - - CHICAGO, ILL. 



REED y BARTON, Taunton, Mass. 




SILVER APPLIED SPOONS and FORKS 

(PATENTED) 
Absolutely the most Durable Plated Flatware made. 

Reed & Barton Silver is without an equal-for Hotel. Club, Cafe or Restaurant Uses. 

Burley &> Company 

CHICAGO AGENTS 
118-120 Wabasn Avenue. - - - CHICAGO, ILL. 



ci. a '-' 45172 
AUi 5 1909 




OUR PRESIDENT 




MR. FR. F. FALISSE 

Manager Rorehs Restaurant 
42 BROADWAY NEW YORK, N. Y 




r 



fond 







Guests who are 
of "white meat" 
be satisfied with a 
from any part of a 

Swift's 
Premium 
Chicken 



because the special 
feeding these birds 
receive lightens 
the color and im- 
proves the flavor 
of all the meat. 

Dinners of Swift's Premium Chicken make your hotel famous and 
insure the return of guests on subsequent trips. 



\= 



"Tag on Every Chick" 

Swift & Company, U. S. A. 



J 




HOTEL SILVERWARE 



Let us submit estimate before 
buying elsewhere. Our prices 
will be found interesting, 
quality is the best and our 
styles speak for themselves. 



R. Wallace & Sons Mfg. Company 

131 Wabash Avenue 
CHICAGO 

BRANCHES: 

No. 11 W. 32nd St NEW YORK FACTORIES: 

No. 85 Post St SAN FRANCISCO 

No. 36 Basinghall St LONDON, E C. Wallingford Connecticut 




W. V. ZlMMER 

Past President. Father of the I. S. A. 

Prop. New Kimball House, Atlanta. Ga 




Wm. H. Morris 

Past President 
310 Isabella Bldg., Chicago, 111. 



Gilbert Cowan 

National Treasurer 
Caterer Union League Club, Chicago. 111. 




O. W. Gueldemeister 

Past President 
Liederkranz Club, St. Louis, Mo. 




Jacob Miller 

National Secretary 

Hotel Eastman, Hot Springs, Ark. 

Office, 310 Isabella Bldg.. Chicago, 111. 



L. Fred Klooz 

National Vice-President 

Chairman Finance Committee on Training School 

Mg. Hotel Colonial and Annex, Pittsburg, Pa. 



Hygeia Antiseptic Quill Toothpicks 




INDIVIDUAL PORTION TEA ENVELOPES 



INDIVIDUAL BAGS for BREAD ROLLS, etc. 



C IPPERC 

Phone 1795 Chelsea ^(Nalural Julep Straws]*-' 

The Hygeia Antiseptic Toothpick Co., 412 W. 13th St., New York City 



<?'■ 



Our Leading Brands 



: ^ 



In Bottles Only 




BEER 



^ 



ALE 

Bartholomay Brewery Co. 

Rochester, N. Y. 



:^ 




OSBORNE, BOYNTON 
& OSBORNE 

Importers and \\ holesalers of 

Crockery, Glass and Lamps 

7 I -73-75 Jefferson Ave., DETROIT, MICH. 



We make a Specialty of lines of China and Glass suitable 
for Hotel, Club, Cafe, Restaurant and Boat use. 



Write or call on 

LOUIS RITTSCHOF 

5520-5522 STATE ST., CHICAGO. ILL. 

Telephone Wentworth 117 

Manufacturer of CIGARS 

when you want a smoke 

References: — Hiller iV- Wohlgemuth 

t «„rf- „ I The Batchelor Club 
Leading J T c b H 

Brands ( Key Wes , Crmvn 



It is up to you Chefs and Stewards 




THE LEE BREAD CRUMPER 

is making money for thousands of hotels. It won't help 
you out if you hesitate and worry along, in the old way. 

GOODELL COMPANY 



140 Main Street, 



ANTRIM, N. H., U. S. A. 



NEW YORK 

10 Warren Street 



LONDON, E. C. ENG. 

1-49 Queen Victoria Street 



NATIONAL BOARD OF TRUSTEES, I. S. A. 




John A. Hill 

Secretary to the Board 
Mgr. Transit House, U. S. Yards, Chicago, 111. 




Albert iYLenjou 

Past Chairman, Trustees I. S. A., 6 years. 
Prop. The Bismarck, Cleveland, Ohio 




John Kuntz 

Chairman 
Kuntz-Remmler Co., Chicago, 111. 




Richard Horn, Jr 

721 N. 6th St. 
St. Louis, Mo. 



.,x!x:v;^;?-x*i>;j;?-:x:v;; ; :i.;::;S:?::;::; : :o^:^:vyij;:;: 



Max Koppel 

Supt. Standard Club, Chicago, III. 




Martin Frankfurter 

Vice-Chairman 
Germantown Cricket Club, Philadelphia, Pa. 



P. J. ZEHNDER 
Kiefabers, 24 N. Main St., Dayton, Ohio 



r~ 



^ 



Pnnire ©Hke ©i 



SSTKA 

IPECEALTY 



T< 



<Sk Fn|M 
<SEM®JL HTALY 



SOLE AGENT 

J. G. NEUMEISTER 

154 SO. WATER STREET 

CHICAGO 



^ 



■J 



NEW SANITARY BAKERY 

C()as. #arben 
BSalung Company 



R. R. BRAND, Manager 



414-420 EAST ONTARIO STREET 
CHICAGO 

Phone North 396 



uUjr Naiinual Sank of tlir iSruitblir 

CHICAGO 



Capital. Surplus and profits 

$3,000,000 

Deposits 22,700.000 



JOHN A. LYNCH. Pm.-,M.i ~t 
W. T. FENTON, V.ce-Pres't 
R M. McKINNEY. Cashier 
O. H. SWAN. Asst. Cashier 
Thos. Janben, Asst. Cash. 
JAMES M. HURST. NewVORK 
WM. B. LAVINIA. New York 
W. H. HURLEY, New YORK 



NEW YORK LIFE BUILDING 



CSS 

Chase 6- J 

•SANBORN'S/ 



HIGH GRADE 



TEAS/ 



Our Importations consist 

exclusively of the 
Choicest Growths. 

Liberal Samples 

upon request. 



CHASE & SANBORN 



BOSTON 



CHICAGO 



MONTREAL 



PRESIDENTS OF I. S. A. BRANCHES. 





E. H. Nies 

President N. Y. Branch, I. S. A. 

New York City, N. Y. 



Frank S. Murphy 

President Chicago Stewards Club, I. S. A. 
Great Northern Hotel, Chicago, 111. 






C. M. Stout 

President Ohio State Branch, 
Dayton, O. 



B. P. Case 

President St. Louis, Mo., Stewards Club, I. S.A- 
Hotel American, St. Louis, Mo. 



Carl L. Van Den Heurk 

President Panama Branch, I. S. A. 
Mgr. Empire Hotel, Canal Zone, Panama. 





Geo. W. Martin 

President Cincinnati Stewards Club, I. S. A. 
Gibson House, Cincinnati, Ohio. 



Geo. J. Mitchell 

President Memphis, Tenn., Stewards Club, I. S. A. 
Mgr. Business Men's Club, Memphis, Tenn. 



Hot Springs, Ark. 

The World s Unrivalled Health ana Pleasure Resort. 
Owned and Controlled hy the United States Govern't. 


Forty -tour Hot Springs 

Daily flow, one million gallons" 
Temperature, 140 degrees F. 


Six Hundred Hotels and 
Boarding Houses 

Prices to meet every degree or 
expenditure. 


In the Ozark Mountains 

For Information, Address 

GEORGE R. BELDING, Secretary 

BUSINESS MEN'S LEAGUE 

Hot Springs, Ark. 



i^*^ 



;" ' Ufffm 



R. C BEATY, MANAGER 



ST. LOUIS 

Leading' Fire Proof Hotels 

Jerrerson and Planters 

EUROPEAN PLAN 
Rate $1.50 per day and up 

*" til '•*"! Kflt 

Car Lines direct to Hotels 



LYMAN T. HAY. General Manager 
J. D. TELLMAN, Superintendent 




The Hotels 
of 

Hot Springs 
Ark. 



Write for 
booklets. 




wm. walker, Manager 




jno. R. BOGan, Manager 



J. W. CORRINGTON. MANAGER 



10 



PRESIDENTS OF I. S. A. BRANCHES 





Edw. Kraus 

President Indianapolis Branch, I. S. A. 
Prop. Hotel Edward, Indianapolis, Ind. 



GUS. LiINDEMAN 

President Dayton Branch, I. S. A. 

52 Holt St., Dayton, O. 





Geo. H. Phillips 

President Wheeling Branch, I. S. A 
Fort Henry Club, Wheeling, W. Va. 





J. B. SMITH 

President Youngstown Branch, I. S. A. 

Youngstown Club, Youngstown, O. 



H. SCHARFF 
President Philadelphia Branch, I. S. A. 





F. G. BOTHWELL 

President Columbus Branch, I. S A. 

874 Oak St , Columbus, O. 



M. A. HlCKEY 

President Boston Branch, I. S. A. 

U. S. Hotel, Boston, Mass. 



W. B. PLUNKETT, Prest. 

J. T. JARRELL, Vlce=Prest. 

J. E. SKILLEIN, Vice-Prest. 

W. A. PLUNKETT, Sec'y and Treas. 



Plunkett-Jarrell Grocer 
Company 

WHOLESALE GROCERS 

Little Rock, Arkansas 

BRANCH HOUSES: 



Hot Springs, Ark. 
Hope, Ark. 
Hoxie, Ark. 



Morrillton, Ark. 
Newport, Ark. 
Russellville, Ark. 



Dish Washing Machinery 

ROLL WARMERS 
ICE CUBERS 
ICE SHAVERS 
KNIFE POLISHERS 
KNIFE POLISHERS and BUFFERS 




(kissS- 



G. S. BLAKESLEE & CO, 



Chicago 



New York 



L D. COOPER 

Wholesale Grocer 

HOT SPRINGS, ARK. 



HOTEL SUPPLIES 
a Specialty 



Mickelberry's Pork Sausage 

THE BEST AND CLEANEST EVER MADE 
3041 EMERALD AVENUE - CHICAGO 

Sausage, Lard and Corned Beef 

The Best Money Can Boy 
JUST TRY IT 




C. M. MICKELBERRY 



12 





B. J. SCHMICH 

Sec'y Cincinnati, O., Stewards Club, Branch I. S- A. 

University Club, Cincinnati, Ohio 




C. J. STIFTER 

Sec'y-Treas. Chicago Stewards Club, I. S. A. 

Mgr. Rothschild & Co. Restaurant, Chicago, 111. 



G. E. Keiner 

Sec'y Philadelphia Branch, I. S. A. 




L. C. Klein 

Sec'y New York Branch, I- S A. 
Prop. Klein Bros , New York City, N. Y. 





Sebastian Pedroly 

Sec'y St. Louis Branch, I S. A. 
Union Dairy Restaurant, St Louis, Mo. 




H. S. Allyn 

Sec'y-Treas. Memphis Stewards Club, I. S. A. 
Memphis, Tenn. 



C. R. Clark 

Sec'y Wheeling, W. V., Branch, I. S. A. 



COHEN & COMPANY 

Commission Merchants 

POULTRY, GAME, BUTTER, EGGS, VEGETABLES, FRUITS, Etc. 

POTATOES IN CAR LOTS 



Hotels and Restaurants a Specialty 



Telephone Main 1567 




Telephone Auto 52 I 



152 South Water Street, CHICAGO 



TO MEMBERS OF THE CHICAGO STEWARDS CLUB: 

When you can't find what you want in our line, come and see us. 



14 



I. S. A. EDUCATIONAL COMMITTEE. 





Eugene Giraed 

Chairman Educational Committee 
Shredded Wheat Co., Niagara Falls, N. Y. 



A. C. Hoffman 

Legal Adviser I. S A. 
Stock Exchange Bldg., Chicago, 111. 






Dr. J. J. Leppa 

Surgeon General I S A. 
Akron, Ohio 



H. G. Freed 

Editor and Recorder I. S. A. Bulletin 
Acker Quality Restaurant, Philadelphia, Pa. 



Chas. B. Brown 

Official Orator 

Past Chaiaman Ed. Committee, I. S. A. 

Mgr. Automobile Club, Chicago, 111. 





A. F. HASSFELD 

Educational Committee Chicago Stewards Club, 

I. S. A. 

Supt. Midday Club, Chicago, 111. 



MlLO E. WESTBROOKE 
Official Chemist I. S. A. 
Mgr. Warwick Arms, Point Pleasant, N. 



William W. Bevan 
Company 

i Incorporated) 

PAPER GOODS 

FOR THE 

TABLE 

1 Washington Street 
BOSTON 




Importers and Manufacturers 

SPECIAL 
HOTEL ASSORTMENT 

containing 

"Colonial" and "Mexican" 

D'Oyleys, Frills, Skewers, 

Cases, Etc. 

Delivered anywhere in U.S.A. 

$10.00 

Write for Details 




mmmmmmMmmmmmmmm 



'OH YOU STEWARD!— Let us place you on our Mailing List." 



fe&tw 



FlSH& 

Oyster 



Ws 



OUR SPECIALTY IS SUPPLYING 



withan FRESH RIVER, LAKE and OCEAN FISH 

Untole Plllho anH Pafoe Varietles SEA FOOD DELICACIES of all Kinds, BULK and 
nuicio, uiUUo dliu l>aico oi SHELL OYSTERS, CLAMS, etc 



Tie are 

Past Masters in 

filling orders 

promjitly 

with the proper 

size stock 

of merit. 

Our references: 

The 
many pleased 

stewards 

handling our 

goods between 

the Alleghanies 

and Rockies. 

Get our list. 



Wm&mmQM&:&wBM&^ 



16 





C. H. Nelson 

Treasurer St. Louis Branch, I. S. A. 
Silver Grill Restaurant, St. Louis, Mo 




Wm. J. Reed 

Past President St Louis Branch, I. S- A. 
McTague's Restaurant, St. Louis, Mo. 



J. D. Tellman 

Member I. S. A. 

Supt. Jefferson and Planters Hotels, St. Louis, Mo. 





G. J. Knapp 

Ex-Secretary St. Louis Branch, I. S. A. 
Lippe's Restaurant, St. Louis, Mo. 




F. E. CURTISS 

I. S. A. State Regent, Arkansas. 

Arlington Hotel, Hot Springs, Ark. 



GUSTAV BERAUD 
Steward Hotel Wellington, Chicago, 111. 



SUCCESSFUL CATERING 

is both an Art and a Science. The 
up-to-date steward studies carefully 
the causes that make for and against 
patronage. 

THE EAR -MARKS OF A HIGH -CLASS 
EATING PLACE 

are recognized in the character of 
condiments and sauces served. 

The patron naturally judges the 
quality of the food prepared in the 
kitchen (which he does not see) by 
the brands of Ketchup, Chili Sauce, 
etc , which he sees served on the 
tables. "A word to the tuise is sufficient" 

HEINZ TOMATO KETCHUP, 
CHILI SAUCE, and all 

The 57 Varieties 

are free from Benzoate of Soda and 
meet the demands of patroDs who 
object to artificial preservatives in 
their foods. 

Anything that's HEINZ is safe to serve. 
Heinz Condiments are guaranteed to please. 



H. J. Heinz Company 

NEW YORK PITTSBURGH CHICAGO LONDON 



18 





C. G. HOLDEN 

Member I. S. A. 

Mgr. University Club, Chicago, 111. 



Wm. Enger 

Member I. S, A. 
Mgr. Roadside Club, Cleveland, O. 






W. C. WlESE 

Member I. S. A. 

Steward University Club, Chicago, 111 



Eugene Ross 

Member I. S. A. 
Feltman's, Coney Island, New York 



Richard Trevisan 

Member New York Branch, I. S. A. 
Mgr. Union Club, Cleveland, Ohio. 





John Healey 

Regent of Canada, I. S. A. 
Hotel La Corona, Montreal, Canada. 



J. J. Richards 

State Regent California and Arizona, I. S. A. 
Cliff House, San Francisco, Cal. 



THE UNITED STATES RESTAURANT AND REALTY COMPANY 

228 WEST 42nd STREET 



Phohi Oonnwjtio 



new yobk March-. 15, '9° 9 i 



Albert Pick & Company, 

199 to 209 E. Randolph Street, 
Chicago, 111. 
Gentlemen: 

We hand you herewith our order, amounting to 
$135,000, for the entire equipment of China, Glassware and 
Silverware for our new cafe on Broadway and 42nd Street. 
This Cafe, as you know, will be the finest and largest 
in the world, costing in excess of $850,000. 

In connection with the above, it is only fair to 
you to state that although your bid was lower than that of 
any of the Eastern Houses who estimated on our requirements, 
we have been very reluctant to place the order in Chicago, 
and would not have done so if the price had been the only 
point in your favor; but the practical suggestions offered 
by your house have been so helpful to us, the quality of 
the goods submitted have been so exceptional, and the 
designs so strikingly handsome and distinctive, that in 
justice to our own interests, even leaving out the question 
of price, we could do nothing else but place the order with 
you. 

We congratulate you upon the spirit of enterprise 
and close attention to details which seems to permeate 
your entire organization, and which fits that organization 
to be of very material assistance to those seeking the most 
efficient as well as the most economical equipment. 



Yours respectfully, 

UNITED, STATES RESTAURANT 



?D_ 





The above letter from Murray's Cafe de L 'Opera, 
New York, the largest and handsomest cafe in the 
world, is a strong endorsement of our goods, our 
prices and our methods. 



ALBERT PICK'COMmirr 

Largest Hotel Outfitters ia the World 

China. CI.... Silverware. Linen.. Furniture. 
Cooking Apparatu., Etc. 

199-209 Randolph Street 
Chicago 



20 





O. B. Stimpson 

Member I- S. A. Chicago. 
The man that made the States Restaurant famous. 



W. R. Stoops 

Vice-President Wheeling;, W. Va., Branch, I S A. 
McLure House, Wheeling, W. Va. 






Jas. McG. Michael 

Trustee Wheeling", W. Va., Branch, I. S. A. 
Peabody Hotel, Memphis, Tenn. 



C. D. HURD 

Member I. S- A. 

McLure House, Wheeling, W. Va. 



Wright Marble 

Secretary Convention Committee I S. A. 
Indianapolis, Ind. 




G. W. June 

Chairman Convention Committee I. S. A. 

Indianapolis, Ind. 

June's Chop House, Indianapolis, Ind- 



A. W. Warrington 

Honorary Member I. S. A. 
Chicago, 111- 




COL. LYMAN T. HAY 

Honorary Member I. S. A. 

„ i -v* f Jefferson and Planters Hotels, St. Louis, Mo. 

Ueneral Manager -^ 

[ Eastman and Arlington Hotels, Hot Springs. Ark. 

Heading the Roll of Honor as First Contributor to the I. S. A. Training School Fund. 





Mr. Oscar Tschirky 

Member New York Branch, I S- A. 
Manager Waldorf-Astoria. 

STUDYING THE MENU 



John C. Roth 

Member I. S. A. 

Mgr. Great Northern Hotel, Chicago, 111. 

Prop. "The St. Paul," St. Paul, Minn. 






C. A. BURKHARDT 

Member I. S. A. 

Pres. & Mgr. C. A. Corre Hotel Co., Cincinnati, O. 



Harry C. Moir, Jr. 

New Manager Hotel Morrison, Chicago, 111. 



H. Stanley Green 

State Regent, Wisconsin, I. S. A. 
Mgr. Plankington House, Milwaukee, Wis. 





J. F. LETTON 

State Regent I. S. A. 

Hotel Bentley, Alexandria, La. 



John H. Langton 

New York 
Member I. S. A. 



For Sale at all 
FIRST-CLASS 

Hotels, Cafes and Cigar Stands 




ftfrincipe 

If de Lffiales , 




1 W^ H 

U ■ ' iJMBJ 


E3SWT DSmKI© 


JNO. 


T. WOODHOUSE & 

Distributers 
DETROIT, MICH. 


CO 



1849 Established 60 years ago' 



■1909 



Hotel China and Glass 
L. B. King & Co. 

are headquarters tor Hotel, Bar, 
Restaurant ana Steamship 

CHINA, GLASSWARE, CUTLERY , 
SILVERWARE. COOKING WARE 
HARDWARE 
SUPPLIES and SUNDRIES . 



Estimates furnished for Special Crests or 
Monograms on Greenwood or Syracuse China. 



Michigan AgentsforA-LUM-I-NO SILVER POLISH. 

Cleans without rubbing and positively does not harm 

silver. ^Vrite us about it. 



L B. KING & CO., 

103 Woodward Ave.. DETROIT. MICH. 



POLAND WATER 



The Purest Natural Spring Water Known 

FROM THE 
CELEBRATED POLAND SPRING 

South Poland, Maine 
Famous For It s Hotels 

POLAND SPRING HOUSE 

Optn June 1st to October 15th 

MANSION HOUSE 

Open All Year 



HIRAM RICKER & SONS, Proprietors 

South Poland, Maine 




NEW YORK OFFICE 




The Poland Spring Co., 



1180 BROADWAY 

NEAB 28th ST. 



24 




HI T £i "I "I Cor. La Salle and Madison Sts. 

otel J^a Dalle Chicago, ill. 



Will be Opened in September 1909 
GEORGE H. GAZELY, Manager 



INVESTMENT 



SIZE 



The Hotel La Salle represents an investment of 
over g6.50O.00O. 



It is the largest hotel ever constructed under an 
original contract, being 24 stories in height, 22 above 

the street and 2 below, and containing over 1100 rooms and 1000 private 

bathrooms. 



FIREPROOF 



The Hotel is fireproof in every sense of the word. 



MAIN FLOOR Will be utilized entirely for hotel purposes, there 
being no stores in the building-. On this floor will 
be magnificent restaurants, buffets, attractive writing rooms and waiting 
rooms and a large and comfortable lobby. This lobby will be finished in 
imported marbles, Circassian walnut and gold and will be unequalled in 
point of architectural symmetry and beauty of finish and decoration. 

BALL ROOMS On the 19th floor will be located two great Ballrooms 
the larger is 35 feet in height and capable of seating 
over 1000 for a banquet; the smaller seating about 700. There are numer- 
ous other banquet rooms, ranging in size down to a small private dining 
room. 

LOCATION The location of Hotel La Salle at corner of La Salle 

and Madison Streets is well chosen. There is no 
other corner in the City which is so easily or quickly accessible from all 
railway terminals and at the same time in such immediate communica- 
tion with all the centers of business activity. A few minutes drive or a 
short ride on the street car will bring the visitor from any railroad station 
in Chicago direct to the hotel; the elevated trains stop one block from the 
hotel on Madison St. and the surface cars pass the hotel on Madison St. 



business y 

AMUSEMENTS 



All of Chicago's retail stores and nine leading 
Theaters are within easy walking distance of the 
hotel, practically every wholesale house lies west of 
the hotel and within easy walking distance. 25 of Chicago's greates t 
banks, the Board of Trade and the Stock Exchange are located within a 
radius of three blocks— therefore the hotel is in the center of one of the 
richest financial districts of the world. 




"Chief Stewards of the Canal Zone, Members of the I. S. A.", 

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26 



Report of Annual Trustee Meeting. 

Held at Terrace Garden Committee Room, September 8, 9s30 a. m., 1908. 



The following were present : 

National President Mr. W. H. Morris. 

National Vice-President Mr. Fr. F. Falisse. 

National Secretary Mr. Jacob Miller. 

National Trustee Mr. Martin Frankfurter. 

National Trustee Mr. J. E. Klein. 

Past Chairman of Board Mr. Albert Menjou. 

Legal Adviser Mr. A. C. Hoffman. 

President Pittsburg Branch, L. F. Klooz, appointed 
by National President Morris to represent National 
Trustee Murphy ; A. Ratz, St. Louis. Mo., to repre- 
sent National Trustee Horn ; A. F. Hassfeld to repre- 
sent National Trustee John A. Hill; Mr. Menjou to 
represent John Kuntz. 

President Morris requested Vice-Chairman of Board, 
Mr. Martin Frankfurter, to preside. Mr. Hassfeld to 
act as Secretary of the Board. Meeting called to 
order. Minutes cf previous meeting read and ap- 
proved, also the past year's work of the National 
Trustees approved. 

On motion of Mr. Morris, seconded by Mr. Klein, 
Treasurer's report approved as read. 

On motion of National Secretary Miller, by request 
of National Trustee Frankfurter, Mr. L. N. Schmidt 
and Mr. C. L. Schweitzer were reinstated from de 
linquency, and declared in good standing. 

Clerk salary, $10.00 drawn in advance, reported 
returned to treasurer, on account of unfinished work; 
accepted with thanks. September accounts from clos- 



ing of books to convention time, were given to Mr. 
Menjou and Mr. Ratz to audit and were found correct. 

New members were balloted for, and elected as per 
report on other page. Many matters of interest and of 
welfare of the I. S. A. were discussed. 

On motion of Mr. Koppel, seconded by Mr. Ratz 
and Mr. Klein and unanimously carried — it was de- 
clared, that no State or Local branch of the I. S. A., 
nor any individual member of the I. S. A. shall so- 
licit advertising for any purpose whatsoever; except- 
ing for the Official Annual Souvenir History Book, 
without the unanimous consent of the National Board 
of Trustees in future. Anyone doing so as an indi- 
vidual or for an I. S. A. branch shall forfeit member- 
ship and said branch their charter. National Presi- 
dent Morris recommended that no more than 25 per 
cent of the advertising secured for the National His- 
tory Book shall be paid to branches, stating 40 per cent, 
as allowed toi locals and state branches being too high, 
in addition to amount usually voted to convention 
cities, for a convention finance fund. 

On motion of National Vice-President Falisse a 
rising vote of thanks was given to National Secre- 
tary Miller, for his good work at the Hotelmen's Con- 
vention at Saratoga, N. Y., for the good of the I. S. A. 
Secretary Miller explained results of his mission. Mo- 
tion to adjourn to open Eighth Annual Convention 
Carried. 

A. F. Hassfeld, Actg. Sectry. 



Eighth Annual Convention of the International 
Stewards' Association, 

Held at Terrace Garden, New York, September 8, 9 and 10, 1908. 



FIHST SESSION. 

Tuesday, Sept. 8, 1908. 

The Eighth Annual Convention of the International 
Stewards' Association was called to order by the Na- 
tional President, William H. Morris, at 11 o'clock a. m., 
September 8, igo8, at Terrace Garden, New York. 

President Morris : Mr. Falisse, our National Vice- 
President, will address you for a few moments be- 
fore we get down to the usual routine of business. 

Mr. F. F. Falisse, Vice-President : Mr. President, 
ladies and gentlemen, I extend to the International 
Stewards' Association a hearty welcome to the City 
of New York. For a few moments I thought I would 
be deprived of this honor. Hon. Patrick McGowan, 
Acting Mayor of Greater New York, was here a few 
moments ago, but he was unable to remain to extend 
the welcome of the City of New York to you; he 
asked me to act his interpolator and to say to you 
that the City of New York is glad to welcome each 
and every one of you. 

We members of the New York branch are also 
pleased to welcome you. However, you know what 
business is, especially in New York, and it is very 
hard to get away in the morning. In fact, I will have 
to leave you in a few minutes, but this afternoon 
you will see the greatest coming together of New 
York members that you ever saw. 

I extend to you gentlemen, members of the I. S. A., 
the greeting of the New York Stewards' Association. 

(The invitation of the New York Stewards' Asso- 
ciation was then read by Mr. Falisse, extending the 
courtesies of their club rooms to all attending the 
I. S. A. Convention.) 



You will please see the Secretary of the New York 
City branch, Mr. Charles Melder. He will give you 
each an envelope. This envelope contains a ticket for 
the banquet on Thursday evening, and a ticket for 
the reception and grand ball, and some tickets for 
Coney Island today. 

We will leave the foot of West Twenty-second 
street at five o'clock sharp, and take the Iron Steam- 
boat going direct to Dreamland, Coney Island. It is 
a go-as-you-please excursion, and at nine o'clock we 
will all come together at the biggest place down there, 
Feltman's, and we will have a little Dutch entertain- 
ment, Coney Island style. You will find three tickets : 
One good for any car coming from Coney Island to 
New York; the blue one good for the subway com- 
ing down from Atlantic Avenue and going under the 
river and landing you at any point you choose here in 
New York. The yellow ones are good for the car 
coming from Coney Island. To get to the steamboat 
you take any car going down town and transfer at 
Twenty-third street, and take the Twenty-third street 
car going west, and that will land you in front of 
the pier. 

If there is any further information you desire, Mr. 
Melder will be glad to furnish it to you. Be there 
at five o'clock sharp. If you are not there at five 
o'clock sharp you will have to stay in New York. 

The President : I appoint Mr. Milo E. West- 
brooke as Sergeant-at-Arms during the present con- 
vention. 

I also appoint Mr. A. S. Bevens as Acting Assist- 
ant Secretary to assist Mr. Miller. 

(President Morris then read his annual address.) 



27 




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28 



President Morris : We are now ready for the 
reading of the previous minutes. I will be glad to en- 
tertain a motion from a member that the reading of 
the minutes be dispensed with. 

A. Beiersdorf : I move that the reading of the pre- 
vious minutes be dispensed with. 

Max Koppel: I second the motion. 

(The motion was put and unanimously carried.) 

SECRETARY'S REPORT. 

The President : We will now hear from our Na- 
tional Secretary, Mr. Jacob Miller. 
To the Officers and Members of the International 

Stewards' Association in Convention assembled in 

New York City, September 8th, 9th and 10th, 190S. 

Gentlemen : — Since the birth of our Association 754 
membership cards have been issued to active mem- 
bers, 114 to honorary members. We have lost by 
death q active members and 3 honorary members. 
Expelled from our ranks as being unworthy : 1 active 
member and 2 honorary members. Four hundred and 
forty-eight (448) active members have signified their 
loyalty to the mother body up to the time of the 
closing of our books by the payment of their dues to 
January 1, igoo. We have lost by resignations, 22 ; 
dropped for non-payment of dues, 124 members. 
Many of the delinquents now on the books have ex- 
pressed, by correspondence to the National Secretary's 
office, their intentions of paying up. 

In closing my fourth year's service as your secre- 
tary, I thank you for the honor repeatedly conferred 
upon me, and sincerely hope that you will be kind 
enough to relieve me from further official service. 

Assuring you that I shall be at all times ready to 
assist my successor in any possible way, and assuring 
you of my loyalty to your new standard bearers to 
be elected by this convention, I lay down the burden 
cf office with the feeling that I have done my best 
and with a personal friendly feeling towards all offi- 
cers and members. The following named have been 
granted membership during the past year. Treasurer's 
report is also herewith attached. 

I remain, in the cause of the I. S. A., 
Yours very truly, 

Jacob Miller. 

Secretary. 

(Prolonged applause upon the completion of Mr. 
Miller's report.) 

President Morris: I think you gentlemen realize 
the work that has been done in the year gone by when 
you hear the names Secretary Miller has just read. 
The north, south, east and west are coming into the 
ranks. 

TREASURER'S REPORT. 

Mr. Bevens will read the National Treasurer's re- 
port. Mr. Gilbert Cowan, our National Treasurer, is 
unavoidably detained in Chicago owing to his wife's 
illness. 

(Mr. Bevens then read the report of Mr. Gilbert 
Cowan, National Treasurer.) 

Chicago, September, 1908. 
To the Officers and Members of the International 

Stewards Association, New York, N. Y. 
Greetings : 

I hereby attach report of receipts and expenditures 
for the past year as Treasurer of your Association. 
Books closed for the year, August 19, 1908, and all 
moneys received and payable between said date and 
convention time will appear as usual in monthly Sep- 
tember Bulletin in detail. Thanking you for past hon- 
ors, I am, 

Yours fraternally, 

Gilbert Cowan. 

Treasurer. 

The President : Gentlemen, you have heard from 
your National President, your National Secretary and 
your National Treasurer, in reports. 

A motion is in order regarding the acceptance of 
these reports. 



M. Koppei. : I move that the reports be accepted. 

L. Fred Klooz : I second the motion. 

The motion was put and carried unanimously. 

Mr. Miller will now read the report of the Chairman 
of the Board of Trustees. 

The Secretary then read the report of the Board of 
Trustees as follows : 

REPORT OF CHAIRMAN OF BOARD OF 
TRUSTEES. 

To the Officers and Members of the International Stew- 
ards Association, in Convention Assembled in New 
York City, September 8th, gth and 10th, 1908. 
Greetings : 

It is with deepest regret that I am forced, on ac- 
count of business matters, to forego the pleasure of 
being with you and delivering in person my report on 
behalf of the National Board of Trustees. However, 
I am with you in spirit. The Board of Trustees elect- 
ed last year at Chicago have held twelve monthly 
meetings during the past year, with a quorum pres- 
ent at each meeting, routine business having been 
transacted only, records of which appeared in our 
monthly Bulletin. In order to keep expenses at a 
minimum, no calls to members of the board residing 
outside of Chicago were issued, as only routine busi- 
ness came before our body, as stated previously. How- 
ever, if business of more important nature should 
have come before the Board we would have called 
a meeting of the entire Board. With two exceptions, 
the meetings were held at regularly set dates, the 
third Thursday of each month. The receipts for the 
year have been $3,129.00, plus balance on hand, 1907, 
$1,161.04, making a total of $4,290.04, less paid out 
up to closing of the books, $2,720.93, leaving a cash 
balance on hand of $1.569.11 — a gain of $408.07 for 
the year, which is a difference of 50 cents more than 
the report of August Bulletin shows, on account of 
an error of 50 cents discovered by the Finance Com- 
mittee in the Secretary's books and since reported to 
your National President. There has been paid to 
the different branches $367.00 for per capita tax ; also 
$282.50 for one-half entrance fees paid to Branches. 

Your chairman recommends the passage of an 
amendment to the Constitution and By-Laws abolish- 
ing State Branches, believing the welfare of the I. S. 
A. can best be protected by having local branches 
only in different cities of the United States and Can- 
ada. It should be a very easy matter for any candi- 
date in any State or territory to attach himself to 
the nearest branch, if desired. There is no question 
that the growing of the Association will materially 
advance by having local branches only. Besides, it 
will do away with a great deal of unnecessary clerical 
work without results obtained up to now by having 
State branches. 

The continuation of our monthly Bulletin with its 
present policy to accept no advertising, and the con- 
tinuation in service of the able editor who has made 
our little official organ much sought after and looked 
for month by month, is heartily recommended. The 
Board also recommends in a general way that the offi- 
cial annual History Book should be the only means 
through which advertising may be accepted on behalf 
of the I. S. A. This beautiful book has assisted us 
materially in the past in holding conventions and has 
lightened the burden of the Finance Committees. It 
is also a valuable guide to the new members joining 
from year to year by being enabled to read the ac- 
counts of our previous years' doings. 

With the interest awakened throughout the coun- 
try of late in ' the I. S. A. and its doings, no doubt 
your Training School project will be further advanced 
during the convention. Your Committee on Revision 
of By-Laws also have given their work close at- 
tention, and it is apparent that better results will 
follow after the adoption of their report to you, with 
the exception of leaving the present amount of per 
capita tax due branches $1.00 per year. 



29 



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30 



An official visit by some of the National Officers 
to your branches during the year should prove bene- 
ficial to the Association. 

Altogether the Association may be congratulated on 
the general results achieved during the past year, 
having accepted 178 new members. One of our newer 
branches— I refer to Pittsburg— is herein especially 
commended for the good work done and results ob- 
tained. As I am working on this report I learn of 
the good news that the members in our profession 
in Boston, Mass.. are about to form a branch of the 
I. S. A., and it will no doubt be your pleasure to grant 
them a charter during the session of the eighth annu- 
al convention. 

As the Association marches steadily onward to 
carry out our aims and objects the undesirable mem- 
ber "in the different sections will make himself scarce 
by falling to the rear. It is not a question of how 
large the membership, but of what material it is com- 
posed. The progressive caterer of today, whether he 
be proprietor, manager or steward, should not hesi- 
tate to join vour ranks, and with the selection of men 
of honor, principle and loyalty in their make-up for 
your standard bearers for the ensuing year there is 
no doubt that the I. S. A. will continue its onward 
march and eventually secure the recognition it so de- 
servedly merits from the employers of the country, 
of which I count myself one, and hereby cheerfully 
pledge you my support in your undertaking, aims and 
objects. The adoption of a universal card system 
for good employes who travel throughout the land in 
search of work is a desirable feature. The bad, or 
no good, employe will have no card to show to 
members of the I. S. A. by these means. Club rooms 
in cities where you have branches, or office headquar- 
ters, should be maintained, where the visiting member 
may call and also receive mail, etc. This would prove 
of "material benefit to the I. S. A. at large. A Board 
of Trustees consider it advisable at this time for your 
Committee on Training School question to come in 
touch in the future with officers of the different State 
hotel associations and the National Hotel Men's As- 
sociation in trying to solve this very important prob- 
lem. 

Thanking you for your attention, and wishing the I. 
S. A. the future success it deserves, I remain, 
Yours very truly, 

John Kuntz. 

(The reading of the report was followed by pro- 
longed applause.) 

The President : Gentlemen, you have heard the 
report cf the Board of Trustees. The Chairman was 
unavoidably detained from attendance. What is your 
pleasure ? 

August Ratz : I move that the report be accepted. 

Beieesdorf : I second the motion. 

The motion was put and carried. 

President Morris : There are quite a number of 
our Trustees who could not attend this convention. It 
is my duty to appoint proxies to act as the Board of 
Trustees during the convention and until the instal- 
lation of the new officers. I will aprjoint Albert Men- 
jou to act for John Kuntz ; A. F. Hassfeld to act for 
John A. Hill ; August Ratz to act for Richard Horn, 
Jr. : L. Fred Klooz of Pittsburg to act for F. S. Mur- 
phy of the Great Northern Hotel. Chicago ; Mr. Mar- 
tin Frankfurter and Mr. Joseph F. Klein are present. 

In a few minutes we will adjourn for lunch, and the 
next session will be at 2 :oo o'clock sharp. Everybody 
please be present. 

As I understand it. Mr. Melder has the badges and 
the tickets. Before yon go away see that you have 
the transportation to go on this trip that has been 
planned for us. 

Anyone who has not registered, please do so now. 

We will now adjourn until 2:00 o'clock. 

(At 12:00 o'clock noon an adjournment was taken 
until 2 :oo p. m.) 

The first business before the convention this after- 
noon will be the report from the Educational Com- 
mittee. 



Mr. Milo E. Westbrooke read his report. 

(The reading of the report was greeted with pro- 
longed applause.) 

The President : I want to thank Mr. Westbrooke 
for his very efficient report. He shows us that there 
are some new things for the steward to think about. 

The National Secretary, Mr. Miller, will now read 
a report from the Honorary Chairman for Life of our 
Educational Committee, Past President Louis A. 
Fisher. 

(Secretary Miller then read the report of Mr. Fish- 
er, the reading of which was greeted with prolonged 
applause.) 

A VOICE FROM THE CUYAHOGA. 

This, it seems to me. is an appropriate time and 
place to lay claim to the noble and most ancient ex- 
traction to lay claim in this world of titles and 'scutch- 
eons. I stand here to proclaim our direct lineal descent 
from Father Adam himself and I defy any of the new- 
ly rich, still in search of a coat-of-arms, to prove 
the contrary. 

You know — we all know — that when Father Adam 
awoke that fateful morning, after being told to get 
out of the carriage he had to> hustle for his first meal. 
And every mother's son of them has had to do the 
same thing since, until we came along and did the 
hustling for them. 

Now, if we understand ourselves, our aims and 
objects, and the purposes that bring and hold us 
together, we must be a unit in a desire to know every- 
thing about our business that can be known. It is up 
to us to be well-informed on foods and their values, 
singly and in combination. One needn't be able to 
point to a diploma on the wall to be in a position 
to know all about foods and food products. The 
subject is one much closer to us than any other -sub- 
ject, whether politics or crusades. 

Ours has been the battle for pure food — ours the 
victory. Not in vain can we point to the device 
on our banner — "I Shall Accomplish !" 

We need inot take that awe-inspiring body, the 
Board of Chemistry, as seriously as it takes itself. 
It serves some good purpose, doubtless, to be discov- 
ered in good time. If we are not afflicted with it, we 
might grow proud and careless of our interests. We 
need these occasional irritants, if only to make use 
of a counter-irritant. 

And we reallv oneht not to be angry with Uncle 
James, vicitim that he is of a form of hypnosis un- 
der the spell of which the food mixers and offalists 
(kindly observe the new term) have made him be- 
lieve that alcohol by any other name won't make 
a man drunk and that toasted bread crumbs stimu- 
late brain growth, eradicate corns and relieve rheuma- 
tism, provided the claim is so> stated on the label. 
Time, a brief space of time, will cure Uncle James' 
troubles by his retirement to the home farm, there 
to listen to the soft sighing of the zephyrs as they 
swish through the alfalfa. 

There's nothing for us to do but to sit tight. We 
know we are right — the impure food sharks know 
it, and they know that we know it. Entrenched as 
we are, we need but guard the gates to> keep them 
out forever. 

The President : Before closing with the reports 
from our Educational Committee, it gives me pleasure 
to call upon our legal adviser, Mr. Arthur C. Hoff- 
man, to say a few words to us, as he is a member 
of that Educational Committee and the legal adviser. 

Mr. Arthur Hoffman : Mr. President and 
Members of the Association : Unfortunately I cannot 
take any credit for any of the educational matter that 
has been given to you. If any credit is due it is due 
to the Honorable Chairman of that committee. 

It has appeared to me that members of this Asso- 
ciation have not seemed to readily understand the 
relations between themselves as members of this As- 
sociation and myself as attorney. The relations are 
the same as a client and attorney. They have not 



31 





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cura 1 


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32 



seemed free to come to me, and evidently do not clear- 
ly understand that there is no expense connected with 
any inquiry. I will gladly answer any questions raised 
by them, and it will give me pleasure to do so, and 
it will be entirely without cost to them. 

No doubt you know the By-Laws and Constitu- 
tion as well as I do. 

I have received a few communications from mem- 
bers of this Association, but they are not of such a 
scrappy kind that there is any necessity for my men- 
tioning them here. 

Mr. President and fellow members, if there is any- 
thing that, you think you want to know, on any sub- 
ject at all, I want you to feel that I am at your 
command to answer any questions on anything that 
comes along in the line of By-Laws or Constitution 
or any legal matters pertaining to the Association. 
I want you to feel that way ; that you should come to 
me freely. You all know my address. It has cer- 
tainly had plenty of advertising. I want it under- 
stood that I stand at your command at any time. 
(Applause.) 

REPORT OF LOCAL BRANCHES. 

President Morris : We have on the program the 
report of the local branches. We will get down to 
business earnestly to show results and get results to- 
morrow. I think it is just as well to take up the 
reports of the local branches a little this afternoon, 
and take some more of them tomorrow, because we 
have now the presence of several representatives of 
the local branches. 

It gives me great pleasure to call on a man who is 
the President of one of our branches and fills the 
position with great honor and credit, as results will 
show. I call upon Mr. Fred Klooz of Pittsburg to 
tell us a few things about his local branch. (Ap- 
plause.) 

Mr. L. Fred Klooz : Mr. President and Members 
of the International Stewards' Association : I did not 
come prepared to make any sort of a speech. I only 
want to say that last October, not quite a year ago, 
Mr. Soutter, Mr. Wagner and myself got together. 
We were old members of the I. S. A. I was former- 
ly of St. Louis, and we made up our minds that we 
were going to start a club in Pittsburg. We got right 
down to rock bottom work, and I believe you all know 
the result. We have got 38 members, and I confidently 
believe that by the first of the year we will reach 75. 
We have a great many hotel managers and a great 
many proprietors around through the state that have 
taken quite an interest in us, and they have signified 
— and I want to say that I have been a little back- 
ward in getting at these men ; I am positive I will 
have them in by this time. I have a great many 
other things to attend to, and I have not had the op- 
portunity to catch them. There are some eight or ten 
in Uniontown. In Wheeling we have just started on 
them. I do not think we will have a bit of trouble in 
building our membership up to even 100 before this 
time next year. 

I think that is about all I have to say so far as 
Pittsburg is concerned. I have a little report to make 
on the State regency when you are ready for it. (Ap- 
plause.) 

President Morris : We also have with us this af- 
ternoon a man who has filled office with credit to him- 
self and the International Stewards' Association, Mr. 
Frankfurter of Philadelphia. 

Mr. Martin Frankfurter: Mr. President, Ladies 
and Gentlemen : I do not know why I should be 
called upon here today to' tell the good and the bad ; 
what we have done in the past We have our troubles 
just as well as others have, and perhaps more. It does 
not seem in the east that we are so well organized and 
united as they are in the west. They seem to stick 
together more than we do here in the east. I have 
tried my hardest and my best for a couple of years, 
but it has shown very, very little results. You may 
all say that results are there, etc., Mr. President, but 



you do not know the ins and outs, what troubles 
we have to go through. 

I always say to them we will accomplish much. I 
always tell them what good it does, but, my fellows, 
they will not believe me; they won't join with me 
wdiere my heart is, and my heart is with the Inter- 
national Stewards' Association. (Applause.) 

If I could only have them just feel like I do for the 
I. S. A., ladies and gentlemen, instead of having 38 
members, we ought to have 238, if they all would 
feel the way I do, and we ought to have them. Per- 
haps we will have them in time, because we are only 
in cur infancy. It will come by degrees and by excel- 
lent work. It will take time to< work them up to 
that point which we are not to yet. We have to prove 
to them and show them what we can do. We have 
so many who say what benefit is there, and what is 
in it ? I say to the boys : You kick about 
paying $5.00 dues to the National Association, and they 
say: "Why should we pay that; what good is it to 
us ?" I say, "Boys, if you would come along to any 
of the National Conventions, and you paid $5.00, you 
would get more than your money's worth when you 
came to that convention." (Applause.) 

But they don't come ; what can you do ; what can 
you do ■ ? 

President Morris : Just keep on working. 

Mr. Frankfurter : That is what we are trying 
to do, and I hope they will all feel like I do and will 
work with me. I shall try my hardest to^ work for the 
I. S. A. the way I feel for it, but, of course, if you 
have no support you cannot do anything. You cannot 
do it all alone at once, but by degrees, as I have said 
before. Through our doings which we have from year 
to year in the convention we will convince them by 
degrees what good it does do — the International Stew- 
ards' Association. 

I thank you very much. (Applause.) 

President Morris : We will now listen to a gentle- 
man who has filled the office of President of a local 
branch also, with credit to himself and the I. S. A. 
He is a member of a branch of which we all think a 
great deal. 

I introduce to you for a few remarks on the work 
of the local branches, Mr. August Ratz, past Presi- 
dent of the St. Louis Branch. 

Mr. August Ratz : Mr. President, ladies and gen- 
tlemen — I am sorry to say that I am all alone from 
St. Louis, Missouri, in the great City of New York. 
It was a little late in the season, but if it had been 
about two or three weeks earlier there certainly would 
have; been about twelve or fifteen from St. Louis. We 
have 54 members in good standing. We work hard 
and expect to get about 75 before the end of the 
3'ear. We have several applications, but unfortunately 
I could not get them in before I came away. 

The great success with the St. Louis Club is that 
every summer we give educational meetings. After 
these meetings are over we get together and have a 
little Dutch lunch. They all like it, and they all want 
to know why we don't give more than one meeting, 
and say we ought to have it every week. So, next 
Thursday we are going to have a meeting on a roof 
garden which is a very nice place in St. Louis. The 
last meeting we had was on the West End Heights. 
There was a man who dropped out for certain rea- 
sons from our local club. I had the ticket agency 
for this meeting, and I had the tickets for everybody. 
I asked him to it, and I said, handing him a ticket. 
"Here is your ticket." He says, "How is that?" I 
says, "We have a meeting tonight." He said, "I will 
pay my own fare." I said, "No, there are your tickets ; 
we invite you to have a little lunch with us, and bring 
your family." During the course of the evening his 
wife said, "Why don't you join the St. Louis Club 
again ? It is fine. I thought it was almost a stag 
affair." 

We have a meeting once a month. Every Thurs- 
day we have an educational meeting; we have tea and 
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34 



very nicely, and I hope we will have about 75 by 
next year. (Applause.) 

President Morris : I am now very happy to intro- 
duce to you a gentleman who in the last three 
weeks has accomplished a great deal for the I. S. A. 
During my time in office I have been constantly preach- 
ing the gospel of what you sow you reap, and to 
keep on sowing, do good work for the I. S. A. and 
you will reap good things. I know of no better dem- 
onstration of that than something that happened not 
far from here about ten days ago. The seed had been 
sown all over the State in a quiet way, in a very 
earnest way by this gentleman, and another good 
earnest worker in the ranks, Mr. Westbrooke, and the 
result of it has been a branch of about 25 members, 
members who are undoubtedly a credit to the I. S. A. 
as well as the I. S. A. to them, in the good old con- 
servative town of Boston, which is now the baby 
branch of the I. S. A. I should like to hear some- 
thing about the good work that is going on in Boston 
from Brother Hickey. 

Mr. M. A. Hickey: Mr. President, Ladies and Gen- 
tlemen : There is not much to be said that our worthy 
President has not already said about the work of sow- 
ing seed in a quiet way ; a little here and a little 
there, a word here and a word there: keeping at it; 
passing the word around from one to another princi- 
pally in a commercial way. That is how I interested 
them : sowing the seed in that way. I was a Boston 
man originally, having lived there all my earlier life. 
I was away nearly 30 years, and consequently on going 
hack there about a year ago I was comparatively a 
stranger; absolutely a stranger to the stewards there. 
I felt a little diffident about tackling' the stewards who 
had been there all their lifetime, telling them what to 
do and how they should do it, but I did not see any- 
one else coming to the front and taking it up, so I 
had to take it up myself. We started out with six 
or seven members, and we thought we had a pretty 
fair kind of a branch to start with. 1 started out by 
calling up several prominent stewards there, and say- 
ing: "Well, Mr. So and So, you and I have been 
swapping quails and squab chickens and borrowing 
each other's clothes lines for quite a while. Suppose 
we meet somewhere. I would be glad to make an 
appointment with vou and meet you some time and see 
you and talk things over," and in that way I got go- 
ing and I found I was making quite a good deal of 
progress after I got the first five or six. In fact, I 
have not had but one real right down good solid re- 
buff and that, I am sorrv to say, was from a New 
Yorker who was transplanted to Boston. This mem- 
ber did not want to join. He was a member of the 
New York Stewards. He said there was so much 
jealousy and hard feeling and that he had organized 
the New York Branch, and he asked me if I didn't 
find it that way. T told him that I did not, and that I 
had not found very much nf that : only one case 
outside of his own. So he stopned on that point. 
That is the only case of rebuff that I got. 

I am happy to say that \ went on and got together 
more than six or seven and kept right on going for 
more until now I have, in three or four weeks, since 
we first started, 22 paid-up members. 

We have had just had two meetings of the club, and 
the last meeting we took in five full-fledged members. 
I was very much surprised and pleased to< feel the dif- 
ference in the atmosphere of the room the second 
meeting after these men had gotten slightly acquainted 
with each other and had been introduced to each other. 

Now I will say to you I am not going to stop until 
we have in Boston a club of 300 members. (Ap- 
plause.) 

The people are beginning to see' the educational ad- 
vantages that arc being brought forward and that 
is a feature we must press forward. We cannot 
know too much about the food products that we pre- 
pare and set before the people to consume. 

I thank you. (Applause.) 

Mr. Martin Frankfurter : May I say a few 
words ? 



The President: Yes. I will be very glad to hear 
from Mr. Frankfurter. 

Mr. Frankfurter: I cannot help but express un- 
feeling of thanks to our new missionary, if I may 
use that word. 

The President: That is a good word. He has 
been a good missionary. 

Mr. Frankfurter: I want to thank you and hope 
with our friends that Mr. Hickey has not overesti- 
mated his figures which he has planned as the mem- 
bership for the future. Of course he will have 300 
members. 

Now, ladies and gentlemen, I feel wonderfully en- 
thusiastic when we have a man like this among us 
who promises for the future to get us a membership 
of 300. Why, our National President, Mr. William 
H. Morris, has said we will have a thousand by 1908. 
Now, I say we will have 2,000 if everybody worked 
and felt like Mr. Hickey. 

Mr. Hickey : One word. Perhaps in my remark 
about having a club of 300 members in Boston, I 
may have seemed to exaggerate the possibilities, but 
it is not impossible. 

The President: When you said 300, that is not 
confined to the City of Boston alone. You are not 
going to draw on Boston alone. You are drawing on 
all of Massachusetts. 

Mr. Hickey : Yes, sir. I want to correct that im- 
pression. 

The President : I want you all to go out with 
that spirit, with that earnestness. If you go out with 
the intention of getting 300 members, and if you do 
not get 300; if you only get 150, we will be very proud 
of you. 

I feel that the short session we have had this af- 
ternoon has not been in vain. It is encouraging to 
have just the few remarks from the branches that we 
have had as to their work. This is only a drop in 
the bucket of what the branches are doing in a quiet 
way, sowing seed, and it means a great deal to the 
International Stewards' Association ; a great deal to 
you and to me. 

Tomorrow we hope to hear more about the branches 
and their work. We will now hear from the State Re- 
gents and their work. 

I will now call upon a gentleman present from, a 
state that has done grand and glorious work. I think 
there are two members from the state and the feature 
of their work has been their being so unanimous in 
their work and in their thought and in their inten- 
tions : and they have done a great deal in their state 
for the I. S. A. They stand shoulder to shoulder, 
close together like one man. I will just ask this gen- 
tleman to tell us a little about it, give us a few min- 
utes talk. We have not much time, but we are going 
to hear about the work in the State of Ohio from Mr. 
Zehnder. 

STATE BRANCH WORK. 

R. J. Zehnder: Mr. President. Ladies and Gentle- 
men : The success of the Ohio branch has been from 
the State Convention and it did not come from any 
other source. We have a local branch in Dayton, Ohio. 
that has been worked up from the state branches. We 
have had on numerous occasions in Dayton visitors, 
national officers and also visiting stewards who tried 
to organize, and it was impossible. But when we 
talked about a State Convention to be held in Dayton, 
well, we got busy and they got interested in it. 

They had a State Convention in Cincinnati I think 
in 1906, which proved very beneficial to the organiza- 
tion, but the coming year the members had dropped 
out and it dwindled clown to nothing. Our recent 
convention held at Cincinnati has again reinstated a 
good many members. We can say the same thing of 
Columbus, Ohio. They had a convention there in 
1905. They organized and had a club and would 
surely have left the membership of the Ohio State 
branch and also the International Association if it 
had not been for a convention held there in that year. 



35 



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The fact of having the convention at Cincinnati and 
also at Dayton, close by, where the members could 
visit these conventions, has helped us out there. I 
do not want to say that we are going to increase our 
membership like they may here. We have not a large 
city, any one city like New York, Philadelphia and 
Boston. " Cincinnati is the largest city we have. Cleve- 
land is a good city, but we have not got north. I 
think a State Convention in Cleveland would revive 
the interest there and get them together and get mem- 
bers. 

Then we have not the leisure we would like -to have. 
We have got to keep our jobs and we have not the 
time to give to this that some others have. 

If we through conventions can increase our mem- 
bership in the state, I do not see where there is going 
to interefere any with the work of the National or- 
ganization. ~ We have forty members, now, and we 
hope to increase that. We have increased our mem- 
bership this year very nicely, and we are trying to 
save a good deal of work for the secretary, if pos- 
sible, by getting our communications together and 
consolidating them and sending them to Mr. Miller. 
I believe the abolition of the State branch is up for 
consideration, and I would like to ask the members to 
consider that fully before we take a vote. (Prolonged 
applause.) 

Secretary Miller: There is a proposition as an 
amendment to our constitution for the future. Your 
charter is there according to the constitution. The 
amendment — I will give my reasons as to that at the 
proper time. 

The President : Before we close, we would like 
to hear from the committee who have audited the 
work of the Secretary and Treasurer, the National 
Secretary and the National Treasurer, and the Board 
of Trustees- We would like to know if the work up 
to the meeting of this convention is accurate and cor- 
rect. 

Mr. Albert Menjou: According to the reports 
and Mr. Ratz and I checked them up, we find that the 
books and everything are in O. K. shape — everything 
is all right. 

President Morris : We thank you, Mr. Menjou. 
If there is any lady or gentleman present who has 
not registered in the registry book here, please do so 
before you leave the convention hall. We want every- 
body to register in this book because we are anxious 
to know whom we have had the honor of having for 
visitors, both for the sake of the New York branch and 
the National body. 

Also do not forget about the boat ; be there tonight 
a little before 5 o'clock. Mr. Melder is in charge of 
(he badges and the tickets and he will give you all 
the information you want, and we want everybody 
there, and I would suggest that the gentlemen bring 
their light overcoats and the ladies their wraps, be- 
cause we do not want anybody to be sick tomorrow 
as we want you all here at the convention, which will 
begin at 10:00 o'clock tomorrow morning. 

An adjournment was then taken until 10:00 o'clock 
a. m., "Wednesday, September gth, igoS. 

THIRD SESSION. 

Wednesday, Sept. g, 1908. 

The convention re-assembled at 11 :oo o'clock Wed- 
nesday morning. President William H. Morris being 
in the chair. 

The following proceedings were had : 

REPORT OF STATE REGENTS. 

The first thing on the program is the report of the 
State Regents. I would like to hear from Mr. West- 
brooke as State Regent. I think he has a report he 
may read to us that will be very interesting. 

(Mr. Mile E. Westbrooke then read his report for 
the New England States, as follows:) 

On receiving notice through the Bulletin that I 
had been re-appointed State Regent, I set about en- 
deavoring to accomplish something which I had failed 



in during my first year as State Regent. That of se- 
curing new members. I reviewed the work _ I had 
done the previous year, endeavoring to ascertain why 
it was that I had not secured a new member, and be- 
lieved that I would have to change my tactics if I 
wished to reach my goal. 

My first move was to have the Boston Courier pub- 
lish notice of the I. S.- A. appointments for New Eng- 
land, stating herein that any hotel proprietor, man- 
ager or steward desiring any information pertaining 
to the International Stewards' Association should ap- 
ply to the State Regent of their State, whose name ap- 
peared above, who would be glad to supply them with 
application blanks. 

I then wrote to Brothers Franklin and Medlar, the 
other New England Regents, informing them of what 
I had done, also requested the publishers of the Bos- 
ton Courier to mail marked copies of this issue to 
each of the State Regents for New England. 

I attended two meetings of the New England Asso- 
ciation, and talked with various members about our I. 
S. A., its aims and objects. I handed out applica- 
tions here and there. 

I made a trip through the States of Massachusetts, 
and Connecticut, calling on all hotel proprietors, man- 
agers and stewards in twelve different cities and talk- 
ing to sixty some odd hotel people. 

I received a letter through the New York State 
Branch from Boston, requesting information about our 
I. S. A., as the writer was not connected with any 
hotel at that time, and had not been, and so far as I 
could learn, I was very cautious about him, as I 
was not sure but what his motives were selfish and 
for personal gain, without a spark of the true I. S. A. 
spirit present. 

I next received a letter through our National Presi- 
dent from Brother Hickey at Boston, relative to a 
Boston Branch. I wrote him a letter requesting him 
to take the matter up himself, and also wrote two 
Boston men whom I knew to be well acquainted with 
many of the Boston Stewards, and requested them to 
call on Brother Hickey and offer him their assistance, 
which I believe they did. 

Some little time ago I started another campaign for 
new members, writing letters to some of the same ones 
I had written time and again, with the result that 
New England, to date, turns out more than twenty 
new members. 

I have written all I. S. A. members living in New 
England, urging them to put their best efforts forth 
to secure new members. 

Brother Stephenson of Hartford has sent in one. 

It is rather gratifying to know that some of our 
New England hotel proprietors have waked up to a 
full realization of the value of an Association, and 
still more gratifying is the fact that we are able to en- 
roll as an active member, one of the officers of the 
New England Hotel Association, and last but not 
least, that another one of the officers of the N. E. H. 
A. sends in his check to pay the entrance fees and 
dues for his steward, and in the letter he states that 
"my steward will attend your convention in Septem- 
ber." 

I deeply regret that I am unable to report greater 
progress at this time, but honestly feel that I have 
done all that lay within my power to do, and I am 
prompted to again repeat what I said in my report 
for last year, that nothing but the strongest men in 
our organization should be appointed for State Re- 
gent, and to add that those appointed should feel it 
their duty to make personal sacrifices if necessary, for 
the welfare of our I. S. A. 

Sincerely and fraternally yours, 

Milo E. Westbrooke. 

(Applause.) 

The President : The next order of business will 
be the appointment of a Committee on Credentials, 
proxies. 

I appoint Max Koppel of .Chicago, A. S. Bevens of 
Wellsburg, N. Y.. and Thomas H. Keevill of Phila- 
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mittee is to see that every member who votes in this 
convention is in good standing. It means that his 
dues are paid up to 1909. 

Regarding proxies. I don't suppose we will have 
much use for them, but as a matter of formality, you 
ought to be very particular that the proxy is signed 
by the person by whom it is made : that it is witnessed 
and that that member is in good standing. Mr. Miller 
will turn his books over to you so you can find out 
who is and who is not in good standing. Mr. Bevens 
is well acquainted with the books. That is one reason 
why I put him on the committee. I think you could 
do that work during the noon recess if you feel dis- 
posed to do it at that time. It won't take you away 
from anything we have now. 

Mr. Hickey : I think in your instructions to this 
Committee on Credentials, you mentioned the fact 
that these proxies should be properly witnessed. I 
have not got one that is witnessed. 

The President: They are void and null then. 
Don't worry about the proxies. We will have har- 
mony and co-operation if there are only six of us. 
That is the spirit of the I. S. A. — co-operation. 

I take great pleasure in calling upon our Surgeon 
General, a member of the Educational Committee, Dr. 
J. J. Leppa. 

Dr T. J. Lsr'r'A : Mr. President,, Ladies and Gen- 
tlemen ana .fellow Members of the International Stew- 
ards' Association : I see that we have been recruited 
from the great metropolis of the west to the greatest 
city in our Union: and wdiat for? To transmit to the 
e-.stern people that in the west there still rises this 
shining star. Fellow members, during the past year 
I have been engaged in a series of articles which will 
never be complete without your personal experience 
and knowledge, and I shall, by a letter, during the 
coming year, it God permits me to live, call upon ev- 
ery steward connected with this association to give 
me his personal experience, which will redound to 
the good health of this communitv and of this nation 
and of this world. If it meets with your approbation 
and goes to print. I will ask that any funds that may 
be derived from that work shall go to the Interna- 
tional Stewards' Association. 

(Great applause.) 

"WHAT WE ARE DOING." 

Mr. President. Ladies, Gentlemen and Fellow Mem- 
bers of the I. S. A.: 

A man's conception of his relation to his fellow 
men, is determined by his respect for their institutions 
and their laws. These laws are made and enforced by 
the community of which he is a component part. His 
duty as a citizen in relation to his fellow men, is to 
see that good laws are enacted, and that they are con- 
sistently enforced, and those wdio live up to this high 
standard, and are willing to devote their efforts to the 
welfare of the community and their fellow men, with- 
out any special hone of remuneration other than the 
consciousness of duty done, deserve a reward far 
greater than that of the mighty dollar, for it has been 
said that "There is no vice which does not offend 
or a sound judgment condemn, likewise there is no 
virtue which does not rejoice in a good conscience." 

Some men are moved by their ambition — the in- 
stinctive desire born with us for influence while we 
are living and remembrance after we are dead. 
This is a sign of the grandeur of the human 
soul, and suggestive of high destiny. Again our in- 
fluence is enlarged and perpetuated by what we do, 
and when we realize that there is no force under the 
sun more potent than character, though it may work 
its wonders as invisibly as the wind, still behind the 
voice that speaks, the deed that is done, must be the 
man — the man of character, whose life is environed 
by "Whatsoever things are true, whatsoever things are 
just, whatsoever things are pure, whatsoever things 
are of good report." These things lead up to the 
heights of God. whereon perfected manhood must 
find its eternal resting place. 



That the Steward is a God-given office is a well es- 
tablished fact, as we find the Steward repeatedly men- 
tioned in the Good Book, in which special stress is 
laid upon his responsibilities, his integrity and honor, 
moreover it is required in Stewards that a man be 
found faithful, and that from ancient times the Stew- 
ard and his assistants have played a most important 
part in the lives of kings, queens and rulers of all 
periods and nations, and the Steward's position is the 
same today, in guarding and protecting the people. 

It is said that there are 2,000,000 preventable deaths 
occurring among the people of the United States ev- 
ery year. If this number could be lessened enough to 
lengthen the span of the average life ever so little, 
the economic gain therefrom would amount to $80,000.- 
coo a year. The American Association for the Ad- 
vancement of Science would cut down the death rate 
and extend the span of life, and is just now laboring 
earnestly in that direction, and with every assurance 
of success. This is being done through its Committee 
of One Hundred on National Health. This committee 
is composed of one hundred leading spirits of Ameri- 
can progress, and their work seems certain to result 
in the formation of a Government department for the 
good cf the public health, whose head shall be a mem- 
ber of the cabinet. This is the object of this commit- 
tee, and- what it is seeking to secure. To this end 
the committee is urging the consolidation of all the 
national agencies for the promotion of public health, 
and from Denver and Chicago have come urgent ap- 
peals that this issue be made a plank in the Repub- 
lican and Democratic platforms. The Independence 
League has followed, so that no matter who is elected 
in November, the Committee of One Hundred will 
win. I now take pleasure in heartily endorsing the 
work, and trust that it will meet with the full ap- 
probation of this Association. 

At present there are at least three bureaus in the 
government, working toward one and the same end — 
the health of the people — but though they are working 
independently of each other, they are at the same 
time educating the people. Lack of time makes it im- 
possible for me to detail the work of the three bu- 
reaus mentioned, or what might be accomplished by 
their consolidation. The pure food legislation had a 
hard road to travel through state opposition and 
through the National Congress, but despite obstacles 
and opposition, the cause has triumphed, and there is 
now enough legislation, if adequately enforced, to 
stamp all the grosser forms of food adulteration. 

It is well that there is point from which we may 
look backward and see what has been done, and from 
which we may look forward and imagine, if we can- 
not see. what we hope may become a reality in the fu- 
ture. 

In looking over the beautiful and artistic souvenir 
history of our Association, I am deeply impressed by 
the wonderful growth and well merited success which 
has followed the organization of the I. S. A., and at 
the same time realize how far-reaching and unlimited 
is the scope of an order like this, which is not only in- 
ternational in character, but, what is still more, is a 
powerful influence for good and to the co-operative 
spirit which has been so noticeable a feature of the 
I. S. A. is attributable to a great degree the firm basis 
upon which the I. S. A. now stands, and today, as I 
have the honor to stand here before the members of 
the Stewards' Association, I realize that there are 
countless matters of vital importance to the members, 
and far more so than any sicentific paper which T 
might give, and therefore, in consideration of this 
fact, and because of other matters, more pleasant, which 
will fully occupy the time and attention of the members 
and their friends while sojourning in the metropolis, 
I will add just a brief resume of the year's work. 

Since our memorable meeting in Chicago, twelve 
months ago, the Surgeon-General has been working in 
his usual quiet way, for the best interests of the I. S 
A., and besides contributing several short articles on 
diet, hygiene and other items of interest from a medi- 
cal standpoint, the subject of Pure Food has still held 



39 



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a prominent place in his work, and, from correspond- 
ence with the food commissioners, health officers and 
chemists from various parts of the country, I find that 
great progress has been made in doing away with 
the adulteration, and that the beneficial results of the 
pure food law have been felt far and near. For in- 
stance, the report for the State of Pennsylvania shows 
that the number of prosecutions for the use of adulter- 
ants and preservatives has been decreased to an as- 
tonishing degree, and I find that the extensive work of 
one of our honorary members, the government chem- 
ist, Dr. IT. W. Wiley, shows the same satisfactory 
results. 

Again it has been my privilege and at the same 
time a pleasure to answer, by correspondence, all ques- 
tions which have come to me from various members 
of the Association, and upon which I could give them 
any assistance from a professional standpoint. 

During a part of the past year, I have been at work 
upon a series of articles, which, though still incomplete, 
will, I trust, when finished, be of interest to the I. S. A. 
as a whole and to the steward individually. In con- 
nection with this, I now appeal to each member of the 
I. S. A. to formulate and mail to me at his earliest 
convenience what, to him, seems to be an ideal menu, 
one from which the greatest amount of nutriment may 
be obtained for the building up of the tissues of the 
body, while retaining all that is palatable to make it 
enjoyable, and it is my wish that as I check up the 
membership of the I. S. A., I shall find that I have 
received a response from each and every one. 

Again, during the past year, circumstances have 
made it necessary for me to visit various cities and, 
having at heart the welfare and advancement of the 
I. S. A., I have taken advantage of the opportunity 
to speak a good word for the cause and to endeavor 
to interest in a practical way several hotel men, not 
already identified with our organization, and believe 
that the seeds thus sown may, in time, bear good fruit 
for the I. S. A. 

Very respectfully submitted, 

Dr. J. J. Leppa. 

Gentlemen, you have been called the prince of men 
by the Vice-President of the U. S. A., an honorary 
member, Mr. Fairbanks. You are more than that : 
You are holy men, for it is written in the Good Book, 
"Moreover, it is required of the steward that he be a 
just man," and that is close to> perfection. Further- 
more, you have in your keeping all the products of 
the world. 

Gentlemen, let no man stultify nature by putting 
impurities, whether it be in food or whether it be in 
liquid form — uphold nature, uphold the pure food law, 
and this nation will hear not only of the stewards, but 
of the International Stewards' Association, which had 
its birth at the Pan-American Exposition, which, I 
believe, was in iqoi. 

Ladies and gentlemen, I thank you. 

(Great applause.) 



EUGENE GIRARD GETS BACK TO WORK. 

The President : Speaking of pure foods has 
brought the thought to my mind that we have in our 
midst the champion of champions of pure food. One 
of our active members who has been for a number of 
years one of the men wdio was on the firing line work- 
ing like a Trojan, doing mighty work for the I. S. A. 
He did as much as any man to bring it to^ the front, to 
bring it to the public notice during the earliest stage 
of its career. I am sure — I know I would — and I am 
sure you would like to hear a few remarks from him. 
I am very happy that he is in our midst today. 

I call upon Mr. Eugene Girard, of Niagara Falls. 

Mr. Eugene Girard : Mr. President and my dear 
Friends : I came here to listen, not to talk, and I 
thank the President very much for his cordial words. 
One of the very sweetest memories I have is to know 
that I really did accomplish something in the enact- 
ment of the Pure Food Law, and perhaps it has been 
the means of bringing your Association even to be 
better known than it was theretofore. 

The campaign for the Pure Food Law began right 
after the St. Louis Exposition, and perhaps we have 
carried the fight sometimes in a rather sensational way. 
However, it is necessary to do these things to bring 
it to the notice of the public. But we have now that 
original petition, and it is to be placed in the archives 
of the Association, the original petition that was sent 
to Congress by Senator Hepburn, which had on it 102,- 
000 signatures, all of prominent men, men of business, 
professional men, stewards, physicians, etc. I was 
pleased to note the other day, while looking over this 
petition, that the wording of the petition is almost 
of the same spirit, if not the same wording, as the law 
itself. This will be sent to the next President to be 
kept as a memento of our fight, and I trust that we 
will not have to> again put forth such serious efforts 
on behalf of the cause which is so^ reasonable. 

However, if we want to keep alive, we have to fight 
and fight hard, and I think perhaps our next issue 
will be "proper and systematic educational work for 
the stewards." 

During the St. Louis Exposition and Convention, I 
asked the President, as a favor, to> place me on the 
Educational Committee, so I might put forth my very 
best efforts on behalf of the Association. Now that I 
have taken a rest of two years from active work, I am 
going to ask him again to place me on that same com- 
mittee — (applause) — so I may take up the fight along 
the lines I have suggested. 

I thank you very much for your most cordial re- 
ception, and I hope, before the Convention is over, 
you may hear from me again. (Great applause.) 

President Morris : Those remarks are very com- 
forting. I would like to impress upon your minds the 
fact that we have one or two exhibits here in this 
building, very creditable exhibits, that represent time 
and money expended, and hard work to bring them 



43 



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44 



about. The least we can do in coming into the build- 
ing and going out is to give them some attention to 
show a little interest in the exhibits. I wish you would 
impress upon the members that are absent the neces- 
sity and the duty of each and all of us to pay a little 
attention to these exhibits, if it is only to show interest. 
It would not be time wasted. Undoubtedly you may 
learn something. 

I have been requested to announce that the Pitts- 
burg Stewards' Club have headquarters at the Marl- 
borough Hotel. I have been invited there, and I have 
been there. Their headquarters are a credit to> them. 
They have open house and open hearts. They have 
hearts wide open, and if any of you get in that dis- 
trict drop in and they will be glad to see you. 

I understand that anybody that is lonesome this even- 
ing and would like to get together for a congenial 
tune, Mr. Frankfurter extends to them a cordial in- 
vitation to join him at the Union Square Hotel. (Ap- 
plause.) 

I now have the honor and great pleasure in calling 
upon one of our leaders in the ranks, one of our 
workers, the man who lives up to the spirit of "I 
shall accomplish." I call upon State Regent Mr. Fred 
Klooz, of Pittsburg. (Applause.) 

Mr. Fred Klooz then read his report as follows : 
Annual Report of L. Fred Klooz, State Regent of 

Pennsylvania, to the I. S. A. Convention, Terrace 

Gardens, New York, September S. 9 and 10, 1908. 

Mr. President and Gentlemen of the Convention : In 
making my report as State Regent of Pennsylvania 
to this honorable assembly, I wish to' say that I do 
so with extreme diffidence, because my predecessor in 
that office accomplished one of the most praiseworthy 
official acts in the history of the I. S. A. I refer, 
gentlemen, to the wonderful work of Martin Frank- 
furter, who. as State Regent of Pennsylvania and 
President of the I. S. A. Branch of that State, in one 
short year reorganized chaotic remnants of the I. S. A. 
following in that State and wiped out an embarrass- 
ing indebtedness of over $700.00, placing his branch 
on a strong - basis, increasing its membership and de- 
positing in bank quite a respectable sum to the credit 
of his branch, after the debts had been fully adjusted. 
So remarkable was Mr. Frankfurter's administration 
of his duties, that the annual report of the performance 
of his work as State Regent, read at the Chicago Con- 
vention a year ago, invoked the unanimous applause 
of the members present, and President Morris then and 
there took occasion to highly compliment the merit- 
orious efforts of Mr. Frankfurter, and said it was to be 
regretted that Mr. Frankfurter was not in attendance 
to hear the plaudits of his brethren, and that he would 
be highly pleased to clasp him by the hand to per- 
sonally express an appreciation of the grand results 
achieved. As I said in the beginning, it is hard for 
me to make a creditable showing, when placed in 
comparison with the brilliant work of my predecessor 
in the regency of my State. However, I have done the 
best I could under the circumstances, wdiich is all that 
my brethren could reasonably expect of me. With 
such a splendid showing as Mr. Frankfurter's in 
the past and glorious work performed in our behalf 
by Brother Milo E. Westbrooke, as here and now 
evidenced, I feel as though mv results were small, in- 
deed. Since I accepted the State Regency of Penn- 
sylvania I have organized the Pittsburg Stewards' Club 
(with the assistance of Mr. John F. Souter, of H. J. 
Heinz Co.), of which I am the President. During the 
year we have grown in importance. Hotel managers 
in our section now apply to us when in search of a 
steward, giving the I. S. A. men first chance when 
a vacancy occurs, a point that is highly important with 
local branches, as it gives full opportunity to quickly 
answer the oft repeated question "What good is it?" 
When the rumor that the H. J. Heinz Company had 
contributed large amounts to the Anti-Liquor crusade 
had gained such publicity as to make the Hotel Asso- 
ciations practically boycott the Heinz' products, the 
Pittsburg Stewards' Club began an investigation into 
the matter and discovered that the rumor was a canard, 



false in every particular. Our services in the affair 
received the commendations of hotel men and the 
Hemz people, the latter of wihom entertained our 
members with an elegant dinner and a tour of the 
gigantic Heinz plant. The Board of Health of our 
city recognizes our usefulness by calling us in as ad- 
visory council in questions pertaining to^ the sanita- 
tion of kitchens in hotels, clubs and restaurants and 
other catering establishments, but recently we were 
asked our views and gave pointers to the Health 
Board as to the best methods to eliminate objectional 
features in certain restaurants. The Pittsburg Stew- 
ards' Club now has thirty-eight members. During the 
year we have had outings to Butler, Pa., and Wheel- 
ing, W. Va., and last month we gave a picnic which 
turned into the treasury several hundred dollars. One 
of our members, Mr. C. R. Clark, is now steward at 
the McLure House, Wheeling, W. Va., in which city 
he assures me of soon organizing a local branch. 
Others of our members are doing missionary work 
elsewhere. Mr. Ed Harris, steward of the Hotel 
Titlow, Uniontown, Pa., is doing excellent service in 
interesting stewards there in the I. S. A., many of 
whom will likely join the Pittsburg Club. L. E. Wal- 
ker, at the Colonial Hotel, York, Pa., and our members 
in other Pennsylvania cities are ever alert to secure 
recruits to our great and growing I. S. A. 

Regarding the Pennsylvania Branch, of which Mr. 
Frankfurter is President, which has its nucleus in 
and about Philadelphia, I would say that it is in a 
prosperous condition. It has had, during- the year, a 
benefit at one of the local theaters and an excursion 
to Atlantic City, both of which were successful so- 
cially and financially. The branch has acquired eleven 
new members during the year, with several applica- 
tions promised. 

With this statement of what has been done in my 
state of late, relative to I. S. A. progress, I wish to 
thank this assembly for its kindly attention to my 
reading and sincerely hope that at the next annual 
meeting of this Association my successor will be able 
to report still further advancement so that we all will be 
kept enthused with the paramount idea of our I. S. A. 
— I shall accomplish. 

L. Fred Klooz. 
State Regent of Pennsylvania. 

The President : Is there any other person who 
would like to report as State Regent, or for a State 
Regent? I do not want to overlook anybody while the 
subject is before us. I think we have heard from all 
the State Regents present. 

We will now have the great pleasure of listening 
to our peerless National Secretary on "Loyalty to our 
I. S. A." 

Secretary Miller : Our president says "peerless ;" 
I think he should say "fearless." At the time I prom- 
ised Mr. Morris I would read a paper here, I did not 
know what subject would be appropriate for me to 
tackle. I have had so many different things come up 
in the last three or four months that it was quite 
hard for me to pick out what I would be best able 
to dwell on, so I suggested to him that the title 
should be "Loyalty to the National Body;" that covers 
the matters contained in this paper, "Loyalty to the 
National Body." 

The question has come up several times, who is 
"the National Body?" You gentlemen, right here 
before me, every one of you are part and parcel of 
"the National Body." I do not care whether you live 
in Wilkesbarre, Pa., Toledo, O., Dayton, O., or Chi- 
cago, 111., when you get home, you are the National 
Body and the men that you have chosen in your con- 
vention to do the work for you and lead you are "the 
National Body." 

LOYALTY TO THE NATIONAL BODY. 

It is imperatively essential to the success of national 
associations, wdiose membership is scattered all over 
the United States, that the branch bodies of the same 
should adhere strictly to the constitution and by-laws 
of the mother body, especially where it is legal for 
the latter to grant charters to the former. While 



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46 



circumstances may sometimes allow a slight break- 
away from the by-laws, it is the duty of the officers 
of such branches under such exigencies to apply for, 
and obtain permission (to be rendered by a vote), 
from the National Board of Directors and Trustees, 
who are the men elected by the entire membership 
to promote the welfare and oversee the work of the 
association as a whole. Loyalty is the greatest virtue 
of mankind, whether to an employer or to a superior 
officer, or to a body of men constituting the national 
officers of an association. These words are not the 
result of any personal motive on the part of the 
speaker, but are suggested from timely necessity, in- 
spired by a natural desire to see the integrity of the 
I. S. A. maintained rigorously, with absolute fairness 
to everybody concerned. 

It is, and has been, the policy of the I. S. A. to 
improve and advance the catering profession to the 
highest degree of merit and efficiency, and its annual 
conventions are the golden opportunities for the mem- 
bers to come together for their mutual advantage, as 
well as for the betterment of the profession in gen- 
eral. If perchance a clause or section in our consti- 
tution or by-laws does not meet with the approval 
of a member or a branch body, let the question be 
talked over in the open, impartially, and should a ma- 
jority of the members agree that the suggested re- 
vision is in order, an amendment should be adopted 
at once. No member as an individual, or branch as 
a bod}% need hesitate to offer suggestions of this kind. 
Suggestions are welcomed at any and all times, and 
those offering them may be sure that they will be ac- 
corded proper and most careful consideration. 

The unselfishness and loyalty of your past and pres- 
ent national and branch officers, as well as of many 
of the individual members in repeatedly, at the sacri- 
fice of valuable time and expenditure of their own 
money in attending to matters pertaining to the wel- 
fare of the association, with the sole consideration 
of the interests of the I. S. A. at heart, is worthy of 
note, not to say of unstinted praise, and it is only 
by such integrity of purpose that our organization is 
what it is today, and that our annual gatherings are 
made possible. 

The fact that our employers are beginning to show 
a lively interest in the I. S. A., and have begun to 
realize that what we are aiming to do is as much 
for their own interests as for ours, is one very grati- 
fying result of the year, and should prove the neces- 
sary stimulus to still greater effort on the part of 
every member of this association. Whether a branch 
officer or a member of the rank and file, do not cease 
your labors in behalf of the cause of the I. S. A. 
Ceaseless energy should be the watchword, and with 
capable, loyal and fearless national officers as you will 
have for standard bearers, total success is but a mat- 
ter of time. Members in the cities in which are 
located our branches should put their shoulders to 
the wheel, and assist their local officers to the utmost 
of their ability, and by so doing will greatly help 
their national leaders, who have manifold and arduous 
duties to perform, and who are cheerfully willing to 
perform them as a labor of love for the association, 
provided they receive the necessary support from the 
membership at large, without which no effort, no 
matter how earnest or sincere, can be entirely success- 
ful. 

After the conclusion of our work here, let us return 
home to our fellow workers who have been unable 
to be with us, secure their approval of what we have 
done, and arouse added interest in the work ahead 
of us for the coming year. With prospects so bright 
before us, success is assured. The start of the I. S. A. 
is in the ascendency. I thank you. 
(Prolonged applause.) 
REPORT OF COMMITTEE ON BY-LAWS. 

The President: The next business before us is 
important and needs our close attention. It is the 
report of the Committee on Amendments to our By- 
Laws and Constitution. 



I wish to say that our worthy chairman of that 
committee cannot be with us. It is a loss to us that 
he cannot. Circumstances and conditions are such 
that he cannot possibly be with us, and you know by 
our proceeding's yesterday that Brother Hickey is the 
present chairman. I think about the wisest way to 
handle this thing — we have not a lot of time to spare, 
but we do not want to rush it too fast — would be 
to hear from the Chairman and any members of the 
committee present, giving their experiences in work- 
ing on this matter and their impressions and their 
thoughts and ideas, and then the members in five- 
minute talks give us the benefit of their impressions 
and thoughts, and then I would suggest that the 
Chairman read, clause by clause, and we vote on it 
clause by clause, so that we can do this thing in a 
businesslike, simple and efficient manner. 

I now take great pleasure in calling on Mr. Hickey 
as Chairman of the Committee on Amendments and 
By-Laws. 

Mr. Hickey : Mr. Chairman, and gentlemen of the 
Convention of the I. S. A. : I will endeavor to give 
you the report of the committee as well as I possibly 
can, with the short notice I have had of the duties 
which I had to take up. I regret very much that 
M. O. W. Gueldemeister was not here to make the 
report, as, of course, he was much more familiar with 
the details of it than I am. However, I will do the 
best I can. I will first read you a few letters from 
the different branches, giving their impressions of the 
changes. 

I read you a letter from O. W. Gueldemeister: 

(Mr. Hickey then read the letter of Mr. Guelde- 
meister as follows :) 

Wm. H. Morris, President I. S. A., Chicago. 
Dear Sir : 

Enclosed I beg to submit those papers which have 
so far been returned to me by the different members 
of the Committee on Amendments. Those missing, 
Panama, Louisiana, The Northwest, etc., I do not ex- 
pect to hear from any more now. 

All answers to my questions are yes, with the ex- 
ception of Ohio, which wishes to see State Branches 
continued. 

Will you kindly have them shaped up for submission 
to convention. The changes to constitution only need 
be published. With best regards, 
Yours truly, 

O. W. Gueldemeister. 

I also want to read you some other letters. 

(Mr. Hickey then read letters from Mr. G. W. June 
and Mr. A. F. Hassfeld. which are as follows:) 

I will read you now Mr. Gueldemeister's communi- 
cation to the different members of the committee. 
This particular one is addressed to Mr. C. M. Stout 
of Dayton, and as I have not Mr. Stout's letter in 
reply, I will have to read from the margin of Mr. 
Gueldemeister's letter what the substance of Mr. Stout's 
reply is. 

(Mr. Hickey then read the letter of Mr. O. W. 
Gueldemeister to Mr. C. M. Stout, and the marginal 
replies of Mr. C. M. Stout to the questions propounded 
by Mr. Gueldemeister.) 

I will now read you some other letters I have. 

(Mr. Hickey then read letters from Messrs. R. A. 
Whiteside ; L. Fred Klooz ; amendments referred to in 
Mr. Klooz's letter; letter from Mr. George W. Heath, 
and letter from Mr. M. A. Hickey, which are as fol- 
lows :) 

Boston, Aug. 3, 1908. 

Mr. O. W. Gueldemeister, New York, N. Y. 
Dear Mr. Gueldemeister : 

Your official communication of July 5th came duly 
to hand, and was duly noted at the time, with the 
exception of your request at the end for a return of 
the enclosed copies inside of ten days ; that part of it 
I overlooked, and did not notice until today, when I 
took your papers up again to go over them more care- 
fully, and to make up my replies thereto. 



47 



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48 



I now enclose them herewith, and beg of you to al- 
low the above explanation to serve as my apology 
for the delay, which I trust has not been the cause 
of mischief. 

Now taking up the question in your letter, I quite 
agree with you on the State Regency question. As it 
is now, it will always be the source of annoyance and 
misunderstanding. 

The $2.00 rebate to the local branches I think is 
good, and should be encouraged in locals. 

The monthly report of trustees is a healthy sug- 
gestion. 

Reports of locals going direct to headquarters is as 
it should be. The change in Article 2, Section 10, re- 
garding soliciting of advertisements for the Bulletin 
is most decidedly in the right line. That sort of work 
is what has put a damper on the enthusiasm for a 
local branch in this city, and should be frowned upon 
at every turn. 

And lastly in regard to the majority of trustees be- 
ing residents of the City of Chicago. While such a 
condition might be very desirable in some respects, 
yet I think it would be very unwise and impolite to 
insist upon, or even suggest such a thing. 

Wishing you all good things, and trusting that we 
may meet shortly at the convention in New York I 
beg to remain, 

Faithfully yours, 

M. A. Hickey. 

The President : Now, the Chairman of that Com- 
mittee has read to you letters from the north, south, 
east and west, and the different members of the com- 
mittee giving their views on the proposition of the pro- 
posed changes, sending him their answers, "Yes," or 
"No" in writing, which we hold here and will be 
brought up later for discussion. 

It has occurred to me since I made this state- 
ment that we would study the amendments, clause by 
clause, and vote on them, that we cannot vote until 
the Credential Committee has passed on the standing 
of the members in the convention, which they will do 
today. In the meantime, we will debate for a short time 
before we adjourn, getting the views and impressions 
of our members present. I will first call upon Mr. 
Milo E. Westbrooke to reply to the Pittsburg Branch 
proposition on an amendment to insert a death benefit. 
the members in the convention, which they will do to- 
day. In the meantime, we will debate for a short time 
I think you will find upon an investigation of our 
history in the past that the death benefit feature has 
proved a millstone around the neck of the I. S. A. 

Mr. Westbrook : Before I can do anything, Mr. 
President. I will have to ask the members a few ques- 
tions. 

The President : That is all right. We want to 
bring out the good there is in this thing so we can 
vote intelligently. 

Mr. Westbrooke : The first question I want to' ask 
is what age, the average age of the stewards. Would 
you say thirty years up to fifty or sixty years is the 
average, or what ? 

Mr. Koppel : I would say thirty to sixty. 

Mr. Freed : About thirty to thirty-five up to fifty. 

Mr. Hickey : Let it be understood that I am over 
thirty-nine, please. 

Mr. Westbrooke: Well, take it from thirty to sixty. 
The average death rate then at the age of from thirty 
to sixty is twelve, according to the table I have here, 
which is gotten up or known as the American Expe- 
rience Table of Mortality, gotten up by the insurance 
companies. The insurance companies got this up ac- 
cording to the death claims they have paid. Now that 
is an average of something like ten or twelve per thou- 
sand, ranging from ages of thirty to sixty. You under- 
stand that this is taken from all people who stood for 
the medical examination before being accepted by the 
insurance companies. That is, in starting a death 
benefit, if we do not have a medical examination, we 
would be taking in a lot that had been or would be 
rejected by all insurance companies. That you can 
figure out for yourselves. 



Another point I wish to bring out is that if we give 
$200.00 on the death of a member, for that $200.00 he 
pays in $3.00 a year. Now figure that out. If he lived, 
how long must he live in order to pay in $200.00? You 
cannot figure more out of the death of a member that 
he would pay in if he lived the full expectation of life; 
a man at the age of fifty is expected to live about 
twenty years. He would have paid in $60.00, and for 
that $60.00 his family would get $200.00. A man at the 
age of 40 is expected to live twenty-eight years. He 
would have paid in $84.00, and for that $84.00 his 
family gets $200.00. Now if there is anyone that wishes 
to consult this table, I shall be glad to let them look 
that over, as I have another in my pocket, and perhaps 
I may want to say something on this a little later on. 

President Morris : We would like to hear a few 
words from Mr. Klooz about the proposition of the 
Pittsburg Branch. Perhaps he may be able to give us 
some broad views on that side of the question. We 
have only two or three minutes before we adjourn, and 
I would like to have just a short discussion in order to 
bring out views for and against this proposed amend- 
ment. 

AN AMENDMENT AS SUGGESTED BY PITTS- 
BURG BRANCH OF I. S. A. 

It is the belief of the Pittsburg Branch that a great 
many more members can be secured if the proper in- 
ducements are offered, especially to those of smaller 
towns who do not have the advantages of enjoying and 
attending local club meetings, therefore we suggest 
that a sinking fund be established for death benefits 
under the supervision of the Finance Committee of 
the National Body, and that this sinking fund is to< be 
provided for, not by assessments, but by its ratio of 
the dues ; that the dues be raised to $7.00 per annum, 
and if it requires $3.00 per member to conduct the 
general business, that $3.00 be placed in. the sinking 
fund and $1.00 retained by the local club. If we under- 
stood correctly, the I. S. A. has about 800 members. 
That would give the sinking fund $2,400.00 per year. 
Statistics of all the large insurance companies show 
that the average deaths to a thousand persons is about 
six, but granting that the I. S. A. would be unfor- 
tunate in having twice that many deaths (12 a year), 
a benefit of $200.00 to the beneficiaries would be easily 
covered by the sinking fund and no assessments would 
be required. • If during any one year we should only 
have one-third of twelve benefits to pay, the balance 
would remain in the sinking fund (drawing interest), 
and would be on hand for a disastrous year. Upon the 
death of a member the Finance Committee should re- 
mit to the local club. It will be the duty of the offi- 
cers of said club to see that the money is paid to 
the. proper parties or party. We understand there 
will be some opposition to installing a death benefit, 
in fact, it was repealed at the Atlantic City conven- 
tion, but we believe it was run on an assessment basis. 
We do. not approve of that system, but we do believe 
that if conducted on the lines of a sinking fund, we 
will be more able to say to a proposed member that 
this is one of our numerous inducements. You will 
only pay once a year, which will be much easier to 
collect, than by assessments. Permit each club to col- 
lect the dues. and remit them to the National Body, less 
the amount due the club. That will not necessitate 
any addition to the clerical force of the national head- 
quarters. 

Mr. Klooz : When the Pittsburg Stewards' Club 
brought this subject up, the main point was in talk- 
ing with outside candidates, talking to available people 
who may become members, young fellows, young ma- 
terial, boys that are away from their homes, nobody 
to take care of them but themselves in case of acci- 
dent of any kind. 

Fortunately our experience has been with the stew- 
ards of Pittsburg and the surrounding country — and 
I may say we are all young fellows — I am short of 
hair, but I am young yet, and I expect to> go quite a 
while — we do not go around and pick up a lot of fifty 
or sixty or seventy-five year old fellows, and we did 
not do that when we figured the basis of this amend- 



49 





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50 



ment. We did not figure on any financial gain so we 
could accumulate quite a fortune in the treasury. Our 
whole aim and object was to increase the membership. 
HOTEL MANAGER GIVES USE OF HIS HOTEL 
FOR MEETINGS. 

Now as regards local clubs, we are very fortunate. 
I happen to be manager of a hotel, and I have given 
the Pittsburg Club the use of a room for their meeting 
nights, for regular nights and any special meeting- 
nights they may want at no cost at all. We do not 
allow any member in this club — this is in conjunction 
with this matter — any member of this club to buy a 
round of drinks for the other members. We make 
each man pay for what he consumes. In doing so, a 
fellow that is not drawing quite as large a salary as 
the other is able to attend and enjoy it. He comes in 
regularly and we have thirty-eight members. I sup- 
pose there are ten out of town ; six or ten that are un-' 
able to reach us every meeting night. We have fifteen 
to eighteen members that attend every meeting we 
have. We do not need old members. We do not want 
them for our own personal use. 

In talking' the matter over we figured that the boys 
in the outlying districts that had net the opportunity of 
attending the local branch meeting, that there would be 
inducements for them. The first thing they say to 
you is. "what is there in this five dollars?" I tell them 
that they ought to be proud of being a member of the 
I. S. A., and attend the annual conventions, etc. Well, 
they cannot do that. 

DEATH BENEFIT. 

We have got our heads together and figured out 
that here was a proposition whereby a man could say, 
now if anything happens to you. here is $200,00 to take 
care of you or get your remains to your family, or 
defray the first expenses. There was a committee ap- 
pointed to look this matter up, and they figured the 
average steward's age would run from 25 years up to 
45 years, the average steward, taking them all in all. 
There are a few of us old fellows here, and statistics 
will show, as this committee reported, about six to the 
thousand. We figured that if twice that number died 
we would be on the safe side. Then we would get away 
from the assessment basis. That is what nobody wants. 
We are not running an insurance affair. We do not 
figure it upon an insurance basis. We look upon it as 
an increasing of business in addition to what we are 
doing at the present time : to use it as a sort of lasso 
or loop to bring in new members of the younger 
generation. It is up to us not to go around and solicit 
an old man. It is up to a local club to decide who 
shall become a member of their club. If there is a man 
that applies, who is physically unable to attend to his 
business, it is up to us to attend to that. I do not 
think we have got to go into an insurance arrange- 
ment, have physical examinations, etc. I think it is 
up to the members of the local club, and we are not 
pushing this matter at all. This is simply a matter 
of suggestion for the benefit and welfare and increas- 
ing of the membership of the I. S. A. 

I believe that is all I have to say, gentlemen. I thank 
you. 

(Applause.) 

WHAT THE I. S. A. IS DOING. 

President Morris: Since the death benefit subject 
has come up, Secretary Miller has placed in my hands 
a few sheets of paper which recall to me something 
that happened at Chicago, something that we have done 
several times similar to this case. There was a young 
man acting as a steward in Chicago in some of the 
large hotels and restaurants there, who was a kind 
of unfortunate fellow. He had the ability, but he 
was one of those men who could never hold a job 
long. I used my influence and got him one position 
and several of us tried to show him the good of the 
I. S. A. He saw fit to ridicule us and the I. S. A. in 
a quiet way — not in the open way, but in a sneaking 
way — and it is because of such characteristics that no 
man keeps him ; that he loses out in his positions. 1 
told him that it would help him more than he would 
help us if he would get into the organization; but he 



need not join the I. S. A. thinking that through that 
I would get him a job. I would get him a position 
anyhow, which I did. He went along for a couple 
of years in that way. He at last got out of employ- 
ment, and those who had' helped him could not see 
how they could help him any more, because it was 
wasted effort. He could not retain his positions. After 
being out of employment about six months, he be- 
came violently insane, and was confined to Dunning 
asylum. 

One of the members telephoned to me one morning 
to say, that this man who had been out in the asylum, 
the County asylum, had a wife and three children at 
home. The rent was due and they did not have any- 
thing to eat in the house ; would I authorize the use 
of my name or the influence of the I. S. A. to help 
the wife, although was not a member. I said, bv all 
means, you can use my name, personally and officially, 
and use the influence of the I. S. A. to collect an 
amount of money whereby we may relieve his family 
from immediate destitution. 

I wanted to show to this man's family, to the 
stewards in Chicago, and the country at large, that 
although a man is not a member of the I. S. A.. 1iie 
fact that he was or is a steward, the I. S. A. will 
help him in a worthy cause and deserving manner. 
We went out and collected between $40.00 and $50.00. 
When we telephoned the woman to come down and 
get the money she did not have the carfare to come 
down with. She had to walk down. When she walked 
down and we put this money in her hands, that amount 
looked like a million to a poor soul situated as she 
was. I cannot tell you how that woman thanked 
me for what we had done. That "is bread cast on 
the waters," all right. 

That is the true spirit of the I. S. A. That is the 
way we have been working in a quiet way, not in 
the limelight, but in a cir.iet way. If you work in 
the limelight, we are liable to get undeserving cases 
brought before us, and we may get dirped. We like 
to do it quietly and unceremoniously, but we do it, 
and I think that is a better way than this death 
benefit which you are speaking about. Let us have an 
emergency fund. 

Mr. Klooz : I would like to say one word. We 
have a case of a man that is in good health. I think 
our worthy Secretary knows him very well. He was 

at . While he was there business got very 

quiet and he came to Pittsburg. While he was at 
Pittsburg he said to me, "Is there anything that the: 
I. S. A. can do for me around here?" T said, "If 
there is, we will do it." I asked him where he was 
stopping, and he said that he had not yet gone to 
any place. I told him to make his headquarters right 
here with me until he was located. It was not three 

or four days after that that Mr. of the hotel 

came to me and he said. "I understand you are head 
of the Pittsburg Stewards Association here?" I said 
that I was president of the club, and he said 
he would like to< get hold of a good man. He told 
me that business was awfully quiet now, and that 
he could not pay a big salary, but that he would give 
the man a good room and board and a fair salary. 

I told him right away about and we got hold 

of and we sent him over there and he located. 

He said that our meetings were all right. Three _ or 
four boys were sitting in the lobby of the hotel talking 

one evening, when up comes , and he says, "I 

think that that death benefit business is a very good 
thing. If anything should happen to me there would 
be something to help take care of me." 

Now we are all ready to help. We want to help 
those just as you state in this case. Is there any bet- 
ter way for us to help than by everybody contribut- 
ing to this benefit throughout the nation? I, as a 
member of the I. S. A., would willingly come up and 
give $2.00, knowing that that was going to be spent 
and taken care of by a Board of Trustees of the Na- 
tional Body, and it would be used for the best pur- 
poses only, for that purpose and that purpose only. 

President Morris : There is where the I. S. A. 



51 



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is going to be far-reaching in its power for good. I 
believe that the amendment to some extent would be 
good, and instead of calling it a death benefit fund, 
I would like to call it an I. S. A. Relief Fund or an 
Emergency Fund. 

(Several voices in unison:) An Emergency Fund. 

President Morris : Whereby we could give help in 
cases of destitution just as I spoke of, and you have 
spoken of. 

We have a very few minutes left. I would like to 
have whatever suggestions you may have as to changes 
in the By-Laws or Constitution, or any remarks. 
'KOPPEL TALKS OF PROXIES. 

Mr. Koppel : Mr. Chairman, ladies and gentlemen : 
I believe Mr. Hickey read that in accordance with the 
By-Laws. Any amendments which are made to the 
By-Laws must be handed in in writing, and presented 
to all the members. Article V, Section 7, says: "By- 
Laws of this association, and in accordance with the 
Constitution, may be from time to time changed or 
abolished at any meeting by a majority vote of^ any 
of the members present, without previous notice." Is 
that correct, Mr. Hoffman? 

Mr. Hoffman : That is correct. Any of the By- 
Laws, but not the Constitution. 

Mr. Koppel : Then I have now a right to speak on 
any changes in the Constitution without having given 
previous notice. Here is a paragraph in the Constitu- 
tion 

Mr. Hoffman: I will state for the information of 
Brother Koppel that any amendment to the Constitu- 
tion — that there must be a publication of such changes 
or amendments in the Bulletin as we have provided 
for it, and the amendment must be made in writing, 
and notice must be given to all members at least 30. 
days before the matters are brought up. Any amend- 
ment to the By-Laws may be made at any time. 

Mr. Koppel: I will not attempt to have this changed 
then, but I would like to express my views on this 
paragraph. 

The President: That is what we want. 

Mr. Koppel: Article III, Section 1, says, the Na- 
tional Body shall hold its regular session in the fall 
of each year, commencing at 10 :oo a. m., on the day 
named by the Board of Directors, and at such place 
as was agreed upon at the preceding session. 

Now, gentlemen, I see that that is too far-reaching. 
The "fell of every year." The session may be held 
away up in November. Now I do not think that we 
should leave it that way. That. I think, is too late 
in the fall. I think it should always be held earlier 
than in November, and I do not think we should leave 
the possibility for its being held so late in the fall. 
Now, I would like to be informed on these questions. 
I would like to have Mr. Hoffman's opinion. 

The President : Mr. Hoffman will reply when you 
get through. 

Mr. Koppel : What I would like to know is about 
Article VII, Section 7, that the State Branch or Club 
representatives duly accredited therefrom at any an- 
nual convention may vote the proxies of all the mem- 
bers he may be in possession of. I say that a proxy 
should be voted only by a representative of the Club 
or State Branch that the proxy comes from. 

I know that you gentlemen share in my sentiments 
that the present incumbent of the office may be Sec- 
retary of the I. S. A. for many years to come. I be- 
lieve that Mr. Miller is a hard working man and 
works only for the best welfare of the I. S. A., what- 
ever he does, but we may be unfortunate in losing- 
Mr. Miller and not having him our Secretary all the 
time, and it is in these regards that I would like to 
see this paragraph changed : that the proxy should be 
voted only by a representative of the State Branch 
or local club from where the proxies come. That 
is all. 

The President: Mr. Hoffman, will you kindly give 
us a little advice on that? 

Mr. Hoffman : Mr. President and members of 
the Association : In answer to Brother Koppel as 
to Article III, Section I, of the Constitution, I would 



suggest to the member that that can be easily arranged ; 
that is, by passing a resolution instructing the Board 
of Trustees. It is provided here that the Board of 
Trustees appoint a time and place of meeting. They 
may pass a resolution that it shall be between such 
and such a time, for instance, between July 15th and 
August 30th, or whatever you may pass on. So much 
for that proposition. 

Now with reference to Article VII and Section 7 
of Article VII. I would say this, that the drafters 
of these By-laws at the time discussed the proposi- 
tion of proxies. Personally, I will say to all you 
gentlemen, I did not approve voting by proxy, but it 
had come to me this way. The majority of our mem- 
bers cannot attend our annual conventions, and it will 
be necessary that we have their proxies to vote. I 
suggested then that we should have a delegate or 
representative here appointed by each club or State 
Branch, and let him represent the proxies of that club 
or State Branch. The men then raised the question of 
what we were going to do with members that were not 
attached to any clubs or State Branches ; in other 
words, members at large. Something ought to be done 
for them. If we were going to stand on that propo- 
sition that only delegates of certain clubs or from 
all the clubs and delegates from State Branches only 
shall have proxies, those members at large not at- 
tached to any club or State Branch would be disfran- 
chised in voting if they could not be here in person. 
Under the circumstances, there was only one thing 
to do, to make the clause exactly as it stands at the 
present time, that all proxies in the hands of a club 
representative or State representative be voted by him* 
or that he may have in his possession. I think, myself, 
it would be far better if the representative only voted 
the proxies of his own club or State Branch, but 
taking it through and through, when members cannot 
attend and you have members not attached to any 
club or State Branches, I think by making the rigid 
rule that delegates may vote proxies of only the club 
or State Branch to which they are attached, that you 
are going to disfranchise the members at large, the 
member at large who is not here to vote. 

The President : Your point is very well taken, 
Mr. Hoffman, apart from legal advice. I hold in my 
hand a proxy from Mr. * * *, who is unattached, 
who is a member at large, a shining light in hoteldom, 
and a prominent member in the ranks of the I. S. A., 
and on account of these things coming up, that sec- 
tion, that clause would disfranchise a man like 
Mr. * * *. It has dawned on me since Mr. Kop- 
pel has spoken, on account of these things coming up, 
that that clause on the subject of proxies is good 
enough ; the clause should remain as it is, as it would 
be an unwritten law in our ranks, and we would try 
and have representatives of the proxies from local 
branches or club or State Branch, have them repre- 
sented by the delegate from that State Branch that 
is in convention. Of course the member at large 
could give out his proxy to the National officer, the 
President, Secretary or Treasurer, or one of the mem- 
bers of the Board of Trustees, and they could repre- 
sent him. 

Here is Mr. * * *, a member at large. He is 
from New Orleans, La. There is no club there. Then 
there is Mr. * * *, manager of the * * * in 
* * *, Wisconsin. There is no club there. We are 
growing fast and getting into new quarters of the 
earth, where it will take a little time. Why, I was 
alone for two or three years in Chicago. For about 
two years I was the only member of the I. S. A. in 
Chicago. Then we got together and got a branch 
started. 

FOURTH SESSION. 

Wednesday, September 9, 1908. 
President William H. Morris in the chair. 
The convention was called to order by President 
Morris at 3 :oo o'clock p. m. 

The following proceedings were had : 

President Morris : We are going to change our 



53 



RMon^SonJ 

O* GENERAL ^ (<X? 

f COMMISSION * 
(MERCHANTS 



RESTAURANTS 
HOTELS AMD 

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tu.ee s ' shippers or 

?Pau. kinds or *^ 

f$ VEGETABLES. 
W >■ DRESSED 
O0llTliY*GAME-% 

phone nwr^s^y* 

no 5 w&r« - 5f 



TAe largest 

Poultry and Game 

House in the West. 




If you don't know 

MAX 

of this Firm, you 
ought to. 



•i*-0?-i~-i?-t*-i~-t~- 



44 



LA AZORA" 



THE CIGAR 
OF CIGARS 



Lilienfeld Bros. & Co. 



MA KERS 



CHICAGO, ILL. 



^TS^ft-'i-^fr^^'S^^'-^'^C-iS-^ 



TELEPHONES ' M »'N 2442 
I «UTO 9664 



J. HUMPHREY 

Manufacturer or 

Hotel and Restaurant 

Ranges 

and Cooking Apparatus 



WROUGHT IRON RANGE CO.'S GOODS 



4 Market St., CHICAGO 



Ranges, Urns, Carving Tables, Jacket Kettles. Copper, 
Tin and Iron Culinary Utensils 



Relining and Repairs for all Ranges 



REFRIGERATORS 

FOR RESTAURANTS, HOTELS, CLUBS and PUBLIC INSTITUTIONS 



THE HEFRKiERATOR THAT HAS REVOIAITIONIZE1) 
THE KITCHEN SERVICE OF NEARLY ALL THE LEA1I- 
INC HOTELS. RESTAURANTS, CLUBS, PUBLIC INSTI- 
TUTIONS AND PROVISION HEALERS OF CHICAGO 



ORR & LOCKETT HDW. CO.,J::IL B . A Zr.?; Chicago 



54 



afternoon program of this association a little bit by 
calling on one of the speakers who has come a dis- 
tance to address us at some sacrifice, and has to make 
a train in a very short time. 

I take great pleasure in introducing to you Mr. 
William M. Kimball, manager of the Hotel Worthy, 
Springfield, Mass., and President of the N. E. H. A.', 
on "What the New England Hotel Association Has 
Done, and What the I. S. A. Can Do for Them." 

(Mr. William M. Kimball then read a paper as fol- 
lows :) 

MR. WM. M. KIMBALL'S ADDRESS. 

Mr. President and Members of the I. S. A. : I have 
been asked to say a few words in behalf of the New 
England Hotel Association to show what can be ac- 
complished by co-operation. We are a young organi- 
zation. We were first thought of on January 5, 1907, 
when eight hotel men from Western New England 
gathered together and talked over the situation in hopes 
that they could do something for their mutual benefit 
and an association was formed on the following month, 
and now within one year and a half we have one 
hundred of the prominent hotel men of New England 
outside of the City of Boston, who has an association 
of her own. 

One of the first topics for discussion, in which we 
all thought we were spending our money injudiciously, 
was advertising. We were able to get together, par- 
ticularly in each individual city. For instance, Spring- 
field, where there were three hotels taking a page each 
at $100.00 a year; we put all three hotels on the same 
page at $100.00 for the three, and in many instances 
cutting out worthless advertising that had been taken 
by all the hotels simply on account of competitors 
having it, and this was accomplished merely by work- 
ing together. 

BEATING HOTEL "BEATS." 

The next move was getting a system of reporting 
guests beating their bills or putting out bad checks, 
and this has saved our members many dollars. An 
instance of recent occurrence comes to my mind, where 
I received a report at 8 o'clock one evening and showed 
it to our clerk on duty who at once said, "That man is 
stopping with us now." I telephoned immediately to 
our Secretary at Greenfield to find the name of the 
hotel that had been "beat," as our reports all come 
numbered and do not give the name of the hotel. I 
found it was in Pittsfield, where I telephoned at once 
and told them the "beat" was with us, and if they would 
have their police send a warrant they could get him 
right away. In less than half an hour from my re- 
ceipt of report our chief of police came walking in 
looking for this "beat," who was out at the theater, 
but in one minute after he arrived at the hotel he was 
on his way to the police station and now is doing time. 
In two days he had contracted a bill of $15.25 and his 
baggage would have warranted a stay of a week, which 
at the rate he was living his bill would have been over 
$50.00 — thus a saving of our association dues many 
times over in that one case, and no knowing how 
much to others by having him locked up. We have at 
least four hotel beats doing time now. 

From June until November the major part of our 
business is derived from automobile tourists, and the 
extent of this depends largely on the roads leading to 
, our different cities. The scenery to the Berkshires is 
not surpassed, but the roads have been so that parties 
going over them once would not make another trip, 
consequently we presented a special bill to our Legis- 
lature asking for $50,000 appropriation for a State road, 
and we were informed by one of our members, who 
also was a member of our State Senate, that there 
was much opposition, so the New England Hotel As- 
sociation at once took hold of it and convinced the 
members of our Legislature that it was for the benefit 
of the State to have it, and it was voted on favorably, 
but came to our Governor for signature, and it was 
found that he did not favor it, and would surely veto 
it, when our association took it up with him and showed 
the strength of the hotel men, and as he is looking for 
election this fall, we were able to have him sign it, 



again demonstrating the worth of our organization. 
THE HELP QUESTION. 

The matter of undesirable help is equally important. 
We had a report from one of our members recently 
about a chef who, in the manager's absence, got drunk 
and left the hotel. I know of three hotels who had ap- 
plications from the same chef written in such an at- 
tractive manner that it would appeal to you, and if you 
were in need of one, would consider him favorably, 
but having that report in front of you, what chance 
had he of getting a position with any member of the 
New England Hotel Association ? I know of another 
man who in making a personal application would im- 
press anyone as a first class man, but has done things 
in a kitchen that would make him undesirable for 
anybody. This man has been without employment to 
my certain knowledge for over four months, from the 
fact that he was posted by the New England Hotel As- 
sociation, and he wonders why he cannot obtain a posi- 
tion. Here is the department where the Stewards As- 
sociation can work with us to the mutual advantage of 
both proprietors and stewards. What I have tried to 
impress upon our members was the importance of re- 
porting each and every undesirable employe, and in 
this way we could bring them up to a much higher 
standard. The same thing applies to the Stewards As- 
sociation. Every member must work for each point 
they are striving to accomplish, and don't let up until 
you have something to show at every meeting. We 
have saved in one city in the vicinity of six thousand 
dollars annually by competitors getting together and 
taking off free buses, when there was no sense in run- 
ning them, except for the fact that each man was 
afraid of the other until our association got them to- 
gether. 

Another case of mutual advantage, our association 
has made us acquainted with each other in a way which 
would never have come about had it not been for this 
association, and has removed that selfish interest, so 
that now if we get something new we are anxious to 
let our members know about it. The same spirit should 
prevail among the stewards. You all have mutual in- 
terests, and the way to further them is through your 
organization. (Applause.) 

President Morris : I am sure every member in 
the ranks of the I. S. A. will feel grateful to Mr. 
Kimball for taking the time and trouble to- come and 
address us this afternoon and speaking of the very 
important topic of co-operation. He has demonstrated 
to us in his address the benefits of co-operation and 
the great results that can be gotten therefrom. I am 
sure you, one and all, join me in our sincere thanks 
to the gentleman for coming to address us. (Ap- 
plause.) 

WE ARE MARCHING ON. 

When I look back two or three years in our history 
and think of the events of today, it is very encourag- 
ing. Within the last two or three years we have been 
plodding along with the motto, "I shall accomplish," 
before us, and in trying to live up to that motto we 
have won to some extent the esteem and regard of our 
employers, the hotel proprietors and managers. It is 
demonstrated to us this afternoon that such is the case 
by having these distinguished men on the platform to 
address us, coming here to give us the benefit of their 
knowledge and advice, taking an interest in our work, 
in our needs and objects and achievements, and to have 
them pulling with us, traveling with us, giving us their 
moral support and' co-operation. I do not see how the 
I. S. A. can lose, but in the meantime we must fight ; 
we must try to live up to our ideals and aims and ob- 
jects to maintain that esteem and regard which we seem 
to have won from our employers. 

I now take great pleasure in introducing to you for 
an address Mr. E. M. Tierney, of the Hotel Marl- 
borough, and President of the H. M. M. B. A. (Ap- 
plause.) 

Mr. E. M. Tierney: It seems to me that I dis- 
tinguish in that applause some delicate blending of soft 
hands. To the ladies present, for their enthusiastic re- 
ception, permit me to extend my felicitation. 



55 



J. L. PENTECOST L. J. PENTECOST WM. H. PENTECOST 



PENTECOST BROS. 



WHOLES A LIS 



OYSTERS 
and FISH 



Telephone Main 1953 



266-268 S. WATER ST. 



CHICA60 



E. A. AARON Established 188S M. A. AARON 



[Central 641 
Telephones : -j Long Distance 66 1 
(Automatic 6641 



E. A. AARON & BRO. 

GENERAL 

Commission 
Merchants 



SPECIALTIES: 



Poultry, Game and Vegetables 



Hotels, Clubs and 

Restaurants 

Supplied 



Special attention to Shipping Orders 

134 S. Water Street.. CHICAGO 




"OLD RESERVE" is 
a guaranty label. On 
a bottle of bourbon or 
rye it carries weight 
— weight for age and 
purity also. It means 
the best that science, 
art and experience 
have thus far con- 
trived in manner and 
method of distillation. 
Back of every drop of 
"Old Reserve" is the 
reputation of Chapin 
& Gore — that means 
as much in whiskey as 
does the government's 
mint mark on a coin. 



CHAPIN & GORE— 

That's all you need to know about 

whiskey. 





TELEPHONE MAIN 2013 


G 


eorge H. Balch & Co. 




PRINTERS 




167 ADAMS STREET 




CHICAGO 




Hotel and Restaurant Work a Specialty 



56 




I. S. A. Aims and Objects. ( ** 



Although the aims and objects of our associa- 
tion have been previously explained and heralded 
through the hotel press of the country as well as 
in our literature and scattered broadcast, it will 
not be superfluous to expose them once more. 
During the past years of our existence, one of 
our aims, as you well know, has been the fight 
against impure and adulterated' food stuffs, and 
the I. S. A. is in a small measure responsible for 
the enactment of the laws, by States as well as by 
National government, and we are still continuing 
to fight for the principle. We hope to assist in 
bringing about legislation for the establishment 
of a standard for correct weights and measures, 
we also hope to establish in the future in some 
city centrally located, a national reference and 
employment exchange, where the men of the dif- 
ferent branches of our profession out of employ- 
ment may register, as well as those employed and 
wishing to change. With the support of the 
employers throughout the country this aim can 
be brought to a successful termination with great 
benefit to both the employee, as well as the em- 
ployer. The main object to-day of the I. S. A. 
is the establishment of an employee's training 
school where every branch of hoteldom and 
catering business can be taught on the order of 
the apprenticeship in vogue in Europe. This 
in itself is a vast undertaking but larger propo- 
sitions and questions have been handled and 
brought to successful issue by united and har- 
monious actions of men. While this has only 
been a dream in years gone by it is to-day staring 
us in the face as a realization, having received 
moral support and encouragement by the various 
states of the country,, as well as of the H. M. 





M. B. A., and in this its infant stage we have 
already obtained financial aid. On the roll of 
honor for the financing of this school you will 
find at the head of the list the name of one of 
the most prominent and successful hotel manag- 
ers in the United States, Col. Lyman T. Hay. 
We hope to interest our National government in 
this vast undertaking by establishing a branch 
of cookery for the army and navy in peace as 
well as in war. We also hope to interest the 
American Medical Fraternity by the establish- 
ment of a teaching class in cookery for the sick 
and invalid, at home and in the hospitals. Our 
association aims to bring closer together the 
men engaged in the art of catering and be- 
coming better acquainted with one another, 
exchanging ideas and matters of interest to both, 
we aim to be charitable to those in need without 
publication, to create a brotherly feeling, to make 
a better man out of the good man, to abolish 
graft, educate and perfect the men who today 
work as our assistants and subordinates. Our 
educational features at our meetings are bound 
to be of vast benefit to one another and should 
be encouraged to the utmost degree to be kept 
up by the different educational committees. When 
some one asks you the question what good is it, 
simply point to this article and ask the questioner 
to read it carefully, if he has in him the pride, 
respect and honor that every professional man 
should have towards his chosen profession he 
will not repeat the question, but ask you for an 
application blank to join our I. S. A. 
Yours very truly, 

JACOB MILLER, 

National Secretary. 




57 



Booth Fisheries Co. 



LARGEST PRODUCERS AND 
DISTRIBUTERS OF 



Fresh and Salt Water Fish 

Oysters, Clams, Lobsters 

and Shell Fish 




HIS Company has acquired the 
assets or A. Booth & Co., 
including their immense facili- 
ties for gathering and distributing Fish 
Foods of every description. 

It will he the policy of this Company 
to make quality a matter of first con- 
sideration, and our Branch Houses, located 
in all the principal cities of the country, 
will cater especially to Hotel and 
Restaurant trade, thus assuring the 
choicest Supplies at prices that are right. 



For Further Information Write our Nearest Branch 

Booth Fisheries 

General Offices CHICAGO, ILL. 



58 



Chicago Stewards Club 

Official Route 
to Indianapolis Convention 




:» 



An Outing that's Beneficial 

Spend a few weeks at French Lick, West Baden Springs — 
a vacation that will really do you good. You'll return 
fully rested and benefited. Make your this vear's outing 
different. Arrange now to go to 

French Lick 

West Baden Springs 



Here you can enjoy yourself to your heart's content — golf — 
tennis — fishing— shooting — horseback riding — coaching — moun- 
tain climbing. Then the health waters are so beneficial. They 
are unsurpassed for stomach and other complaints. 

It is beautifully situated among the Cumberland Hills in 
Southern Indiana on the 



MONON ROUTE 



For booklets and other information address 

FRANK J. REED, General Passenger Agent 

E. P. COCKRELL, Assistant General Passenger Agent 

198 Custom House Place, Chicago 




Special Train Service Leaving Polk St Station 
Monday, August 16, 1909 

Noon 
"All Aboard! Join Us/' 



59 



Lilly, McNeill & Lilly 

UNION STOCK YARDS — CHICAGO. U. S. A. 



HOTEL PURVEYORS 

MEATS 

OF ALL KINDS and GRADES 

BONELESS CUTS of BEEF 

A SPECIALTY 

Loins, Rils, Lambs Racks, Calves Livers, Brains, Sweet- 
breads, Lamls Fries, Etc. 

"PEERLESS"- PRIME"- OAKLAND" 
Hams and Bacon 



NATURAL FLAVOR 

Food Products 

Canned Meats and Soups; Preserved 
Fruits, Jams, Jellies; Pickles, 
Olives, Catsup; Condensed Milk and Cream; Vegetalles, Etc. 





— TRY — 



Mammoth White Asparagus 



Booklets Free. 



It las no Equal! 



60 



MR. TIERNEY'S ADDRESS. 

Mr. President and members of the I. S. A., you have 
said a kind word about the hotel proprietors who are 
here today. We are here, not so much in numbe'rs, 
perhaps, as we would like, but we are here in quality. 
We have got more present than are on the platform. 
There are some of the largest hotel keepers in the rear. 
Their modesty prevents them from being up here with 
us. I refer to Mr. Bain, President of the State Hotel 
Association, and to Mr. Reid of the Park Hotel of this 
city, two very distinguished and most valuable mem- 
bers. (Applause.) 

I have some things in mind' to say to> you this 
afternoon. I do not know how far I shall get along 
with them, but I think I may say something of in- 
terest to the stewards. I ought to, at least. 

We find by reference to the reports of your Sec- 
retary and President of yesterday, that you number 
754 members, which is to my surprise and is very 
gratifying because I did not think you numbered so 
greatly. . That indicates to us that you are a powerful 
organization ; that you are capable of doing things. 
You cannot unite Soo men together under one ban- 
ner without some good coming from it, if they act 
rightly. I will say more about that later. I want to 
say right here that the steward of today may be the 
hotel manager of tomorrow. (Applause.) 

THE STEWARD'S OPPORTUNITY. 

It rests with the steward himself as to how far he 
shall ascend the ladder toward the destiny which he 
is seeking. We all know that is to' be the proprietor 
and the boss himself. It rests in your own hands to 
do this. We know that the fundamental knowledge 
of hotel keeping today — and I say that openly and 
above-board — rests in the back of the house. (Ap- 
plause.) Call it by whatever name you will, kitchen, 
pantry, storeroom or what, or the back part of the 
house. The success of hotel keeping today emanates 
from that one department. You can have hand shakers 
in the front. You can have men who can smile and 
tell us what good fellows we are, but you have got 
to go into the fundamental part of the business if 
you are today going to make a success, especially in 
the larger cities. 

We find — and I am going to give the clerks just. a 
little rap — this is not their meeting — we find very few 
clerks emanate into great hotel keepers. Why? They 
do not go into the back part of the house and learn 
the fundamentals. We try to urge them to do it. In 
my own province as employer of hotel men for twenty- 
five years I have known only perhaps two that ever 
took an interest to go into the back part of the house 
and see how they made up the dinners, in spite of 
all the solicitation and all the urging I may have put 
upon them. As an exemplification of this theory I am 
today starting my son, who will be 21 years of age 
on the 19th of this month, September, by putting him 
into the kitchen. He is in the kitchen, working there 
day after day, taking the routine as laid out for him 
by the supervising steward. I know that if he is 
ever going to be a hotel keeper and be heard of in 
the future, he has got to know that part of the house. 
He can learn hand shaking later on; but that he 
must know. That is my idea of it. He can learn 
bookkeeping later on. if necessary. Now is the time 
to educate him, to learn the science of hotel keeping, 
which is stewardship. (Applause.) 

We have a good many in this country, members of 
our association, who are good fellows and good hotel 
managers. They are allied with us sympathetically 
as well as sentimentally, and we meet with them an- 
nually, and we touch shoulders, shake hands, and we 
are all the better for it when our meeting is over. 
A good many of these fellows are from Canada, and 
I always include Canada and want Canada as an 
appendix to our United States, and I want to say all 
I can say about the H. M. M. B. A. We have, I 
presume, about 1,500 members. We have a reserve 
fund of $40,000. We have paid out in benefits $700,000 
since the organization of our association twenty-nine 
years ago. We are doing a good work. We started 



a new era, I may say, in the work of the H. M. M. 
B. A. In Saratoga last July we took advance ground 
upon the questions that are agitating the public mind 
all over the land, and especially here in the State of 
New York, because involved in those questions is the 
very essence of personal liberty, the individual rights 
of the man in his home, in his hotel, which we call, 
by way of sentiment, a home, in his affairs with men. 
The attempt to abridge the rights of the individual 
today is an important question for us all to consider, 
and we of the Hotel Men's Mutual Benefit Association 
took advance grounds on that issue at Saratoga, and 
the reverberation of our action has been heard all 
over the United States, as has been attested by the 
numerous letters _ which I have received from promi- 
nent men in various conditions of life, not in regard 
to hotel men alone, but to men in all kinds of busi- 
ness; so you see, gentlemen, we took advance grounds. 
We stand now upon the level that is going to gain 
for us greater prosperity and success in the future, 
give the association a greater influence and power for 
doing good. So much for the H. M. M. B. A., un- 
less I may add that every steward here who is quali- 
fied — after a member's certificate is given him, he is 
qualified to become a member of our association. Right 
here now let me do a little missionary work, if you 
will give me the privilege to ask you all to join our 
association (applause), and I will delegate, because 
he is, as I hope, my worthy successor, Mr. Reid, of 
the Park Avenue Hotel, to distribute tracts and pam- 
phlets relating to our association after the meeting 
adjourns. (Applause and laughter.) 
NEW YORK HOTEL MEN WELL ORGANIZED. 

Now we have another association. We are all as- 
sociation men today. We have here in New York 
City what is known as the New York City Hotel 
Men's Association. What are we doing in New York 
City? What have we accomplished? We have over 
here on the corner of Fifth Avenue and Thirty-third 
street, opposite the Waldorf Hotel, one of the most 
beautiful club rooms in the country, fitted up elaborately 
and luxuriously, to which every hotel keeper, every 
steward, every man of allied interest with hotel keep- 
ing in the United States, from whatever part he may 
come, is welcome to enter, to receive his letters, if 
may be, to write his mail if he wishes there, and to 
feel that there is a welcome for him when he enters 
our portals. We have planted over here on this cor- 
ner what we claim will be, or is today, we all know 
that, is today the nucleus of organized social and po- 
litical power among the hotel keepers of the United 
States. We take that position today. We want that 
feeling to become disseminated from one end of the 
country to the other as fast reaching out to every city 
and hamlet of the country. The very things we are 
doing — I am not saying it to blow or to aggrandize 
ourselves, but to let you know what we are doing, are 
striving to attain and will attain. There is no. doubt 
about it. 

Now, gentlemen, it has been truly said that no edu- 
cation is adequate to the needs of life which does not 
produce decision of character, courage, self-control 
and perseverance. This is a good motto for all of us 
to observe, to get an education along the lines of our 
chosen profession if we hope to be successful in the 
end. Therefore, education should be the watchword 
of the hour and we must, if we will — I will go further 
and say now that right here is the best field, right 
here in your fraternity, in your profession, for con- 
stand education in your especial work. Every steward 
has it within his province to become self-educated, 
not only because of the education for himself, but 
because of the benefits that will accrue to his em- 
ployer, to the pleasure and satisfaction he gives to his 
patrons. It is a good idea for us all not to talk about 
what we would do if we were somebody else, but 
just what we can do for ourselves. That is an op- 
portunity that you have right before you, gentlemen, 
in your own power, to do this very thing for your- 
selves. We should remember that those who do* not 
practice this theory and put it into practical use fall 



61 



GEO. MIDDENDORF CO. 

135-137 SO. WATER ST. 
CHICAGO 



DEALERS IN ALL KINDS 

Fruits, V egetaoles 
Butter, Eggs, 
Poultry, Etc. 

CATERERS TO 

HOTELS-CLUBS-RESTAURANTS 

NOTE — Our main object in business 
is to keep a full ana complete line or 
tbe best of everytbing produced on 
tbe farm, garden, orcbard and dairy 

TELEPHONE RANDOLPH 1880 



BOB WEAVER 



SAYS 



"El Yutan and 
La Splendora 

MILD HAVANA CIGARS 
ARE UNEXCELLED" 



AND HE OUGHT TO KNOW 



Oscar F. Mayer & Bro. 

PACKERS AND PROVISION DEALERS 

Ribs and 
Loins 

A SPECIALTY 



285-291 SEDGWICK STREET 
15-19 BEETHOVEN PLACE 



CHICAGO 



PBOKB DEARBORN 345. ALL DEI'AKTMBKTS 




Jack Tobias 

The man that made the 
BATTENBERG CIGAR 

Famous 

CHICAGO. - ILL. 



62 



by the wayside and do not go to the heights that they 
have in mind. Now we should also go further than 
that ; we should remember people who never do any 
more than they get paid for never get paid for any 
more than they do. That applies to us all in what- 
ever sphere in life we are placed. No matter where 
or how, and in saying this there is no personal ref- 
erence intended, but only to remind us that we must 
all do something for ourselves. Whether we get paid 
for it directly or not, compensation will follow. That 
should be the force behind us in our everyday ac- 
tion. We find that the man who most attracts the at- 
tention of his associates and merits and deserves pro- 
motion is the one who does not measure his achieve- 
ments by any time limit. 

Now we are coming down to the essence of this 
work. Much has of late been said of the establish- 
ment of a school of cookery, a training school. I be- 
lieve that this theory should find fruition through your 
association as the superior medium to bring it to a 
successful issue. Whatever may be the outcome of 
your deliberations on this important question, one 
thing you may feel sure of in advance, and that is, 
all hotel keepers will gladly hail the day when you 
will send forth to the culinary world your first grad- 
uates as competent cooks. If your body will formu- 
late a feasible plan for the education of cooks, then 
surely will you have brought into practice the mean- 
ing of your slogan "I. S. A." — "I shall accomplish" — 
(applause) — what is better still, "We have accom- 
plished." 

This is not, however, the only way in which you 
can aid the hotel keeper and restauranteur in their 
business. You can be of great assistance to them by 
co-operating with them to protect their business and 
property against unjust and dangerous legislation. Our 
material interests are so intimately allied that what 
is bad law for the one is bad law for the other. 
Therefore we stewards, hotel keepers and restaurant 
keepers and allied interests should always stand to- 
gether unitedly for common defense against the enemy 
whenever and wherever and however he may show 
his malice or his power. 

LESS ITEMS ON MENUS. 

I believe your association has great scope for work- 
ing out reforms in the culinary art, not only through 
an intelligent effort towards greater perfection in the 
preparation and service of food, but also in the adop- 
tion of a rule or system for the exhibition of fewer 
dishes on the bill of fare for every meal of the day. 
(Applause.) 

There is no doubt but that all our present day bills 
of fare contain altogether too many food items. A 
lesser number w r ould insure better food and better 
service because, as you know, as well as I, our cooks 
could then have more time to give attention to the 
necessary details, if the guest is to be pleased. Be- 
sides, our caterers would then have an opportunity of 
giving a distinctive and characteristic phase to their 
business through the introduction of specialties that 
would carry with them the stamp of the chef and the 
place'. I believe that can be done. There is no doubt 
about it — special dishes characteristic of the place and 
the chef, with fewer items and more attention to the 
necessary work, with the co-operation of the proprietor. 
All this would advantage the guest quite as much as the 
caterer, because the guest would then receive better 
food at more reasonable prices, and the caterer could 
afford to give these very things without pecuniary loss. 

We have witnessed many commendable changes for 
the better in our American plan bills of fare through 
the use of fewer dishes. I can speak by the book of 
the American plan bill of fare because it is only re- 
cently that I graduated from that plan to the European 
plan. I took a defined step, as you might say. If this 
evolution is a good thing for the American plan, what 
is to hinder its adoption at once in the European plan ? 
I do not see anything to hinder it. I believe it can be 
done successfully. I further believe that you gentle- 
men in your respective capacities are the very ones to 



do it if you will take hold of it. That rule will be 
adopted very soon and without any antagonism to ex- 
isting conditions or systems. 

Now I want to leave this thought with you for your 
consideration in such manner as you may deem it best. 
I think it is worthy of your consideration, if not as an 
association collectively, as a body, by yourselves in- 
dividually, in your respective home capacity as stewards. 
Whether this meeting shall prove an event worthy 
to go down in the history of your association as one 
productive of great good to you, or whether it shall 
only prove a passing incident of no historical value, 
depends upon the wisdom and discretion with which 
you shall deliberate and act. 

If you will perform the business before you with 
brave hearts, hearts and minds full of determination to 
keep aloft the high purposes of your association, there 
can be no doubt but that your achievements will bring 
greater peace and prosperity to each of you in your 
daily walks of life. 
(Applause.) 

I believe you will do a valued service to yourself and 
to every man engaged in your avocation if you will 
keep aloof from all entangling alliances that may in the 
end bring discord and create a spirit of enmity among 
your members. Harmony and loyalty and good fellow- 
ship are essential requisites among men when once yon 
unite for a common purpose, if you ever expect to 
reap the height of your aspirations and desires. 

Now in conclusion let me say that into the everlast- 
ing fabric of your association may these sentiments be 
carried out, and today they are interwoven out of the 
warp and woof of your affections and your love for 
each other, and you can carry them on and on, not 
only from this meeting today, but for all years to 
come, and- -you will find the assurance and endurance 
which will stand by your faith in them. I thank yo'u. 
(Prolonged applause.) 

The President : Now we know our convention has 
not been in vain. We have achieved some good this 
afternoon, if we only try and remember what Mr. 
Tierney has told us. 

Before calling on the next speaker, National Secre- 
tary Miller will read a few communications to you. 

Secretary Miller: I have here a letter from the 
Winona Technical Institute on the training school ques- 
tion. At Chicago we had Professor Smith and the 
Winona Technical Institute in Indianapolis. He gave 
stereopticon views of the grounds and buildings of that 
institute, explaining how a training school for hotel 
and restaurant keepers could be established and con- 
ducted without very much material cost to those who 
are some distance from Indianapolis. The cooking 
proposition of it is only one branch. This training 
school evidently has been misunderstood. It seems to 
■be understood that the International Stewards Asso- 
ciation is aiming to start a cooking school. We are 
aiming to start a training school for male and female 
scholars in every department of hotel keeping. Teach 
them to work just the same as if operating a hotel. 
Work along the same lines upon which a hotel would 
be operated. There would be a laundry where you 
would teach them how to handle linens, blankets, etc. 
That would be one department, for instance. The cook- 
ing department would be simply one branch of the 
training school. So, in order to set that right, I want 
to impress on the minds of the New York members, 
who have been informed as to the cooking school, that 
it is not so. The idea embodies in its entirety a train- 
ing school for all classes of hotel operation. 

(Secretary Miller then read Mr. Smith's communi- 
cation as follows:) 

Indianapolis, Ind., Sept. 7, 1908. 
Mr. Jacob Miller, Secretary I. S. A. 

Dear Secretary Miller : In response to your favor 
of July 22nd, and bearing in mind the meeting of this 
week at New York, I am writing you regarding the 
proposed School of Cookery here. While the progress 
has been decidedly slow, since the matter was broached 
some two years ago, the financial situation for the past 



63 



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year has justified us in not going ahead until things 
looked better. 

When the I. S. A. get ready to make the move, there 
can be organized here with proper foresight, the best 
training school of its kind in existence. 

The vast campus of seventy-six acres, with its beau- 
tiful trees and buildings, easily adapted to the uses 
of a trade school ; the hum of other trade departments, 
already organized 'under the co-operation of large Na- 
tional Associations, viz. ; molding, machinist, printing, 
lithography, bricklaying, tile and mantel setting, phar- 
macy-chemistry, together make an ideal place for a be- 
ginning. Indianapolis, a city in the heart of the coun- 
try, easily accessible from all parts, with minimum 
time and cost, is not to be overlooked. 

Last week the National Association of Master Bakers, 
in convention here, made a move to organize a trade 
department, and the matter has been placed in the 
hands of the Executive Committee. It seems to me 
that here is a chance for a grand alliance between the 
H. M. B. A., the I. S. A., and the Bakers for a school 
in which they can all co-operate. 

It is unnecessary for me to go over the matter of 
advantages we offer here, as your association is fa- 
miliar with them. Various state associations have 
passed resolutions commending the movement, and the 
next step is to take action. 

The following National Associations are now affil- 
iated with our Institute in the development of depart- 
ments in their trades : 

National Founders Association. 
National Association of Employing Lithographers. 
National Brickmakers Association. 
National Metal Trades Association. 
National Tile Manufacturers Association. 
United Typothetae of America. 
Master Painters Association. 

The Institute has been in operation some four years, 
has expended some $326,854 in permanent improve- 
ments, $259,378 in operating expenses, has had 1,124 
students on the roll; last year 495 from 35 states and 
six foreign countries, graduating in 1908, 225 students. 
It would seem as if this showing places the school 
beyond the experimental stage. 

We, here at Indianapolis, and especially at the Insti- 
tute, would be very much pleased to have your asso- 
ciation select this city as your next convention point, 
as the city has long had the reputation of knowing 
just what to do to make the convention at home. More 
associations have selected this place than any other. 
There are special reasons- why the convention of 
1909 would make history if Indianapolis were chosen. 
With best wishes for the success of your meeting, I 
am Yours sincerely, 

W. C. Smith, General Director. 
P. S. — I am sending, under other cover, copy of our 
graduating picture of 1908, which you may care to use 
in furthering the cause. 

Secretary Miller : I have here several communi- 
cations which I will read. 

(Secretary Miller then read communications from 
the following:) 

St. Louis Stewards Club — By President Wm. J. Reel 
and Secretary G. J. Knapp. 
D. H. Andrews, Salt Lake City. 
Louis Fisher, Cleveland, Ohio. 
O. W. Gueldemeister, Rochester, N. Y. 
George W. June, Indianapolis, Ind. 
Frank G. Bothwell, Columbus, O. 
Albert Pick & Co., Chicago, 111. 
Edward R. West, Chicago, 111. 
Will V. Zimmer, Atlanta, Ga. 
Chas. A. Allen, Chicago, 111. 
John A. Hill, Chicago, 111. 
George J. Mitchell, Memphis, Tenn. 
Col. Thomas Leslie, Philadelphia, Pa. 
Gilbert Cowan, Chicago, 111. 
F. S. Murphy, Chicago, 111. 

President Morris: Before proceeding to the next 
item on the program, it gives me great pleasure to 
invite Mr. Reid and Mr. Bain to come up on the 



platform. We hope they will come up' and keep Mr. 
Tierney company. 

(Mr. Bain and Mr. Reid were received upon the 
platform.) 

The President : I now take great pleasure in call- 
ing upon a gentleman from Richmond, Va., to address 
us on "Why an Up-to-date Steward Should Belong 
to the I. S. A." Our friend has a worthy topic, and 
I am very much interested in it. I now introduce 
to you Mr. P. M. Fry, manager of the Hotel Jeffer- 
son, Richmond, Va., vice-president of the H. M. M. 
B. A. 

MR. FRY READS A PAPER. 

Mr. P. M. Fry: Mr. President, ladies and gentle- 
men of the International Stewards Association : As 
I understand the objects of your association, there 
are many reasons why an up-to-date steward should 
belong to the I. S. A. I am a firm believer in co- 
operation so long as co-operation does not get us 
into politics. I am not a politician ; only a hotel man. 
Co-operation is productive of great good, if the ideas 
are intelligently and conscientiously understood. Do- 
not be slow in trying or adopting the ideas of some 
steward if they look good to you, and improve upon 
them if possible. Ofttimes a poor suggestion to a 
brighter mind results in new ideas and improved 
methods. There is a saying which is true the world 
over, that good money stands waiting for the man 
with ideas and ability at all times, and everywhere. 
The bottom may drop out of the stock market, prices 
may go all to pieces, crops may fail and business be 
bad, but even under such conditions, an honest, in- 
telligent, up-to-date steward, possessing the full knowl- 
edge of the business and paying strict attention to his 
duties, can use his brains always at a good salary. 

Upon you, gentlemen, depends largely the success 
of every hotel and restaurant in the country. It mat- 
ters not how much money is taken in over the cashier's 
desk, if there is not an honest and intelligent steward 
in charge of the back to watch out and stop the leaks, 
that hotel or restaurant will not be a success finan- 
cially. (Applause.) It matters not how suitable the 
surroundings may be, the prices charged, if you have 
not an up-to-date steward who can satisfy the most 
fastidious taste of an ever criticising traveling public 
as to foods, drinks and service, that hotel and res- 
taurant will not be a success numerically. 

The best advertisement for a hotel is its table. If 
you would succeed, you must play to the greatest 
possible number of people, and if you can satisfy the 
tastes of the traveling public, your proposition knows 
no bounds. 

You gentlemen have acted wisely in organizing such 
an association. The great benefit derived from your 
meetings, rubbing elbows with your co-workers and 
exchanging ideas, makes an up-to-date steward. At 
the present time of progress, development and com- 
petition, it behooves everyone to join in and keep up 
with the procession of advancement or get sadly left 
far behind. Experience is the truest standard by 
which you judge the great benefits of such an asso- 
ciation. Join it, for divided we fall, and in union 
there is strength ; raise your standard high and live 
up to it, and I believe the day is not far distant when 
your association will receive the co-operation of every 
hotel man in the country. (Applause.) And then, 
and only then can we hope to- promise to each other 
that we can labor faithfully, persistently and earnestly 
to beautify and build up our business and our asso- 
ciations. 

I thank you. (Applause.) 

The President : Before we proceed any further, 
I have several communications here which I will read. 

(President Morris then read communications from 
Col. Thomas C. Leslie, Mr. O. W. Gueldemeister, and 
Mr. W. V. Zimmer.) 

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66 



E. T. Osborn, through Mr. Gueldemeister, to inspect 
the new hotel. 

MR. MINNEHAN READS A PAPER. 

I will now call upon Mr. Luke Minnehan, proprietor 
of the Hotel Wendell, Pittsfield, Mass., who will ad- 
dress us on "The I. S. A. from the Proprietor's Stand- 
point." 

(Mr. Minnehan then read his paper as follows:) 

I do not wish to be quoted as speaking for the 
hotel men, but I am willing to impress my own in- 
dividual opinion as a hotel proprietor, and also tell 
you of the complimentary remarks made by some of 
my fellow hotel proprietors at Saratoga after the 
address of your Secretary, Mr. Miller. 

Two years ago, when my steward came to me and 
asked to get away for a few days to attend the In- 
ternational Stewards Association Convention was the 
first knowledge that I had of your association, and 
I wondered what the outcome of such a meeting would 
be. But upon his return from Niagara Falls, full of 
enthusiasm about the aims and the objects of the I. 
S. A., I awoke to the fact that you were banded to- 
gether for a noble purpose, that of uplifting the 
steward's profession and educating its members. I 
found a great deal of pleasure in often discussing this 
matter with him, and I wondered if the other mem- 
bers of the I. S. A. were showing the same amount 
of interest and enthusiasm that he was, and if such 
was the case, what a great help the International 
Stewards Association might be to the hotel proprietors. 
Some months later he called my attention to the 
possibilities of a training school, and I immediately 
became greatly interested. I at once saw the possi- 
bility of the relief so much sought after by the hotel 
proprietor, situated as I am in a small city. After my 
steward had located in another city, knowing my in- 
terest in the I. S. A., he frequently mailed me copies 
of the Stewards' Bulletin, and when I had found the 
training school question had been referred to a com- 
mittee, and I could find no record of report of this 
committee, I often wished that I might be in a posi- 
tion to pull a few wires or put the screws on this 
committee and force from it a favorable report. If 
this committee had been composed of stewards located 
in small cities, I am quite sure a favorable report 
would be made. The New England Hotel Mens' As- 
sociation, of which I have the honor of being vice- 
president, meet every month, and the question of dis- 
satisfaction and incompetent employes is always sure 
to be discussed, and usually, upon meeting a fellow 
member of our association and asking his health, etc., 
he replies by asking you if you can tell him where 
he can get a new steward or cook or someone in this 
line. He will tell you about the employe that has 
just been sent him, who in reality is no better than 
the one he has just discharged. Being aware of all 
these conditions by actual experience is why I wasso 
much interested in the possibilities of the training 
school proposition, and I told my steward at the time 
that I would be very happy to subscribe for one or 
two scholarships, and that I was sure I could find at 
least 25 more who would be equally as willing as my- 
self to do the same; if the gentlemen of the I. S. A. 
who are interested in the training school proposition 
want to do something to make the life of the hotel 
keeper in the small city worth living, they can put 
their shoulder to the wheel and push for it, for I feel 
that in the realization of this school lies the future 
happiness of the average hotel keeper. 

Before I close I wish to refer to an article that I 
read in the report of the Niagara Falls Convention, 
wherein it stated that I. S. A. stood for something 
more than International Stewards' Association ; I refer 
to your motto, "I shall accomplish." 

Now, in reference to this proposed training school, 
I look forward with great anticipation to the day when 
you can add three more words to your motto : "We 
have accomplished." 

(Upon completing his paper, Mr. Minnehan made 
the following remarks:) 



Before concluding I want to say that it seems funny 
that two minds should run along upon the same line, 
but the finishing" of my remarks are about the same 
as those of Mr. Tierney, made a few moments ago. 

Before I close I wish to refer to the article that I 
read in my report of the Niagara Falls Convention, 
wherein I said that the I. S. A. stood for something 
more than National Stewards' Association. I referred 
to your motto, "I shall accomplish." Now, in refer- 
ence to this proposed training school, I look forward 
with great anticipation to it when we can add three 
words more to this motto, "We have accomplished." 

Gentlemen, I thank you. (Great applause.) 

President Morris : I do not think we should al- 
low these gentlemen, Mr. Bain and Mr. Reid, whom 
we have called to the platform, to sit here unless they 
say a few words. I take great pleasure in calling upon 
Mr. Reid for a few remarks. 

Mr. Reid : I ask you to excuse me, please. I 
would request that you call upon Mr. Bain to address 
you. 

The President : Mr. Bain, we will be very glad to 
hear from you. 

Mr. Francis Bain : Mr. President, ladies and gen- 
tlemen : I came here at the invitation of Mr. Tierney 
to listen to his remarks. I was certainly well pleased 
by them, and very glad I could come. I know that 
you all feel the same way. However, he had made his 
little speech and gotten it off, and was very chipper 
to bring Mr. Reid and myself into the limelight. I 
do not think that was fair. We were not prepared, 
and had not given thirty or sixty days preparation 
to an address to be delivered to you. Consequently 
you will have to forgive us for our shortcomings in 
this way. (Laughter.) 

THE RUSTY KEY. 

I will try to make a suggestion of something which 
I have often thought of, and I am a great believer in. 
In your organization, in meeting together, rubbing your 
elbows with one another, it certainly brightens every- 
body up. This was illustrated very keenly to my mind 
by a little bunch of keys that I had. I found an old 
key the other day in my pocket that was all rusty and 
black, and I could hardly open the lock, but I wanted 
to use my locker in the club to which I have not been 
for some time. I put it on my bunch of keys the 
next time I went up there. In a few days, by its con- 
stant companionship with the other keys, it had be- 
come as bright as the other keys. (Applause.) That 
shows what might be done by our meeting together 
and exchanging ideas and getting a little wisdom from 
each other. By that means we pick up a whole lot and 
become useful citizens to ourselves and our country in 
every way. 

One thing I find in living in the country and having a 
small hotel and not having a steward is the difficulty 
in finding cooks and servants of all kinds. I believe 
that was the idea of a training school, and that it is 
a most admirable way. I think it would solve the 
problem of cooks, which is, to my mind, one of the 
greatest educations to which one can apply himself, 
because from cooks stewards come, and from stew- 
ards proprietors of hotels, and it is the hardest work 
to find a man that will do your work. They want 
your money, but they can't do the thing successfully. 
Cooks get much larger pay than any other person in 
the hotel, with the exception of the steward. Why 
don't they take a course in training, and so, gentle- 
men, we have an opportunity to get together and help 
each other. Then we will have an opportunity to go 
and pick them out when we want them without so 
much labor. 

Ladies and gentlemen, you have listened to hotel 
men from all over, from the different parts of our 
country, from the south, New England, and New 
York, and I am sure you ought to be pleased to 
think that these gentlemen have come here to speak 
to you today. 

I thank you for your attention, and I am extremely 
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has taught me something- I did not know before. 

The President : Before we proceed any further, 
fellow members, I will call upon you for a rising vote 
of thanks to the gentlemen who came here to address 
us this afternoon. Let us rise. 

(Everybody rose, tendering a vote of thanks to the 
gentlemen who had spoken.) 

PRESENTING OF DIPLOMAS. 

The President : The next order of business will 
be the report from the Chairman of the Committee on 
Diplomas. 

(Mr. F. F. Falisse read the report as follows:) 

Mr. President, Members of the I. S. A. and Invited 
Guests : Your Seventh Annual Convention has 
deemed it necessary to fix up by something more dur- 
able than passing words, the immense work done by 
some of the members of our association, and has in- 
trusted this to a committee. We are here today to 
fulfill the duty which was then imposed upon us. 

Your committee has decided that a set of engrossed 
resolutions should be presented to these members, and 
an outline of their work given in open convention. 

This association originated in Buffalo in September, 
1901, and the main spirit who then and there became 
its first President was Will Zimmer. 

In his first letter to the craft, he said, "There should 
be an emulation amongst the stewards all over the 
states to band them together, and make them the 
largest protective and professional associations ever at- 
tempted." The fulfilling of his wishes is near. 

He also outlined the general policy of the I. S. A., 
and when he relinquished the gavel, Louis Fisher took 
up the work where it had been left and successfully 
carried it forward during his two terms of office. Each 
of them, as well as his successor, had in Albert Men- 
jou, the chairman of the Board of Trustees, an able 
and earnest coworker, who, always on the breach, has 
helped make our Association a necessity, and has in- 
augurated the publication of this beautiful work, our 
Annual History Book. 

These three, as well as others, by a husbandry of 
faith, work and good will, have made this Association 
grow like Jonah's gourd into flourishing local clubs 
and state branches. 

And not only have Menjou, Fisher and Zimmer, 
members of the I. S. A., done great work for our 
welfare, but outsiders also have taken interest in our 
undertakings. 

And this leads me to say a few words of our Sur- 
geon-General, Dr. J. J. Leppa. 

Having attended our first meeting at Buffalo, he 
was so impressed by the purposes of our Association, 
that he has virtually become one of us — never omit- 
ting one of our conventions and bringing each time 
with him a fund of valuable advice and information 
for our special line of business. To him also goes the 
gratitude of the Association. 

Mr. President : The work of your committee is 
finished. We thank you for the honor conferred in 
allowing us to express in slight measure the appre- 
ciation of the efforts of these pillars of the I. S. A. — 
Will Zimmer, Louis Fisher, Albert Menjou and Dr. 
Leppa, and ask you to deliver to them these resolu- 
tions. 

President Morris : I would like spread upon the 
minutes a vote of thanks to the committee of three 
for doing their work so efficiently and creditably. 

We now come to the presentation of diplomas as 
voted upon in our last convention. 

This first diploma is to^ be presented to Mr. W. V. 
Zimmer of the New Kimball House, Atlanta, Ga. 

Mr. Zimmer, once steward of the Russell House in 
Detroit, Mich., called for a meeting of stewards to 
convene at Statlers, Buffalo, N. Y., where we had the 
first meeting of the stewards' convention. Mr. Zimmer 
was our first president and we regret very much that 
he is not here today to receive this diploma as was 
voted in our last session of the convention in Chicago. 
I will have to ask Mr. Falisse, our national vice-presi- 
dent, to see that it is sent on to Mr. Zimmer. 



(The diploma was then given to Mr. Falisse for 
transmission to Mr. Zimmer.) 

President Morris : Fellow members, I want you 
to see this beautiful diploma, presented to one of our 
most honorable members, Mr. Menjou. Mr. Albert 
Menjou, we present this diploma to you to show our 
appreciation for the good work you have done for 
the I. S. A. as Chairman of the Board of Trustees for 
six years. You have discharged your duties faithfully, 
earnestly and conscientiously and have always been to 
the front, always fighting to push onward our aims 
and objects. We are proud of you and hope that you 
will live long and be happy, and that you will render 
valuable aid and assistance to the I. S. A. for many 
years to come. 

(The diploma was presented to Mr. Menjou amid 
great applause.) 

Mr. Albert Menjou : Mr. President, ladies and 
gentlemen : This little presentation, impresses me so 
much that I am full of emotion. My heart is too full 
to express the true sentiments that I would like to. 
I believe the kind words and expressions of everybody 
at this meeting today, by our President, our members, 
covers nearly all I have to say. I have attended these 
conventions from the beginning of the organization.- 
I have been an employer and an employee, and been 
in a position to be present at every convention, thank 
God. They have pleased me so much and I have 
learned so much from my members that I have made 
a success of my little place through my environments 
and my associates. I have never failed to reciprocate 
to the members at any time any courtesy as long as 
they could show me a card in good standing. (Ap- 
plause.) I am always ready at any time to do it over 
again financially or otherwise, as to the merits of the 
case. We are now in New York, the metropolis of 
the Union, the city in which we can learn something 
every day. I originally came from New York, having 
been in the profession for the last 25 years, beginning 
on 40th street and Fifth avenue. When I come back 
to New York I see a great many changes, all for the 
better, and then when I return to my little place of 
business I try and introduce the novelties I have found 
here. They have helped me to success, and I am now 
in the position where I can deliver the goods to the 
other man. Two years ago I was in Europe and 
France, and I brought over many novelties from 
there, which have also helped me. We take these 
things to the west and we benefit the western man. 

Ladies and gentlemen, I cannot tell you how I feel. 
This testimonial is beyond estimation and value. I 
thank you from the bottom of my heart for your kind 
feelings and kind attention and I hope to meet you 
again at your next convention wherever it may be. 

(Applause.) 

The President : The next name on the program 
for presentation is Mr. Louis Fisher, manager of a 
club in Cleveland, Ohio. We regret very much that 
he is unable to be present on account of illness at 
home. Here is a diploma to- be presented to Louis 
Fisher, past president of the I. S. A., who was also 
a good and faithful worker in the ranks. We today 
are reaping some of the benefits from the seed he has 
sown. I say that so that you shall not get disap- 
pointed if in the sowing you do not see the reaping. 
It will come surely. Mr. Fisher was one of the best 
and most earnest workers we had and I regret that 
he is not here. We will have to call on our National 
Vice-President, Mr. Falisse, to see that this diploma 
is forwarded to him. 

(Diploma turned over to Mr. Falisse to be forward- 
ed to Mr. Fisher.) 

President Morris : The next name on the pro- 
gram for presentation, which you gentlemen voted in 
our last annual convention that he should receive — 
there is the diploma — is a man whom we all love and 
like to have in our midst, one of the faithful kind, 
attending every convention. No man has the suc- 
cess of our organization nearer to the heart than he 
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70 



and aims, especially on the pure food question than 
he is. He is always happy when responding to a call 
from the ranks of the I. S. A. 

I take great pleasure in presenting to you, dear 
Doctor Leppa, a diploma. 

(Diploma presented to Dr. J. J. Leppa.) 

Dr. J. J. Leppa : Mr. President, ladies and gentle- 
men and members of the International Stewards' As- 
sociation : I have been formulating a fixed number 
of words that would give the sentiment of my mind 
to you, and I am like the man who has just preceded 
me who said that he would be as brave as a lion, but 
I am still formulating in my mind what to say. 

Over a quarter of a century ago when I left home 
and my good mother was alive, she placed among 
the leaves of the holy word of God a ten dollar bill 
that I found long afterwards, but her closing wwds 
to me when I left that home was, if you don't suc- 
ceed there is a roof for you, and after 25 years have 
passed I face a party of progressive thinking people, 
and it gives me untold pleasure to express myself 
in these few words for this beautiful emblem of your 
affections, esteem and love for me which I never will 
disgrace. I can only thank you from the bottom of 
my heart for the kindness and cordiality that you 
have visited on me during the many years I have 
been with you. 

I thank you. (Great applause.) 

Me. Koppel : Mr. President, I would like to say 
a few words. 

The President : Mr. Koppel. 

Mr. Koppel : Mr. President, ladies and gentlemen : 
I am, I believe, one of the youngest members of the 
I. S. A. We have a saying in German — I consider 
myself a child — that a child should be seen and not 
heard. However, in the short time that I have been 
associated with our association, I have found amongst 
the members a number if men that have been doing 
hard work right along, working earnestly and faith- 
fully. These diplomas here today call to my mind 
that some other members ought to be honored in the 
same way at the next convention of the I. S. A. 

I say to you that I firmly put in the first place our 
noted President, Mr. Morris. 

(Applause.) 

I think I do not state too much when I say he has 
been, if not the best, one of the best Presidents the 
association has ever had. 

(Applause.) 

As I said coming out on the train, there is another 
one who has rendered us great service, our worthy 
Secretary, Jacob Miller. Mr. Morris said of our sec- 
retary "peerless," and Mr. Miller said it should be 
"fearless." I think it should be fearless. There is 
a gentleman here amongst us who is an honorary mem- 
ber, that means an honorary member in the perform- 
ance of duty for our association, and he has done so 
at all times from my understanding — I can only speak 
from hearsay — he has done it out of a free and 
cheerful spirit in every way, tireless in his devotion 
to the association, the gentlemen has offered his serv- 
ices to you and he was present here yesterday to 
consult "you in anything regarding the association, 
and that is our legal adviser, Mr. A. C. Hoffman. 
(Applause.) So I make a motion to the effect that 
resolutions be properly drafted and that the president 
will appoint a committee to see that these resolutions 
be drafted and present to those _ gentlemen at our 
next annual convention diplomas similar to those that 
have been presented today. 

Mr. Ratz : I second the motion. 

The President: All those in favor of the motion 
will say "aye." 

Motion carried unanimously. 

The President: I will leave the appointment of 
the committee to our next president. I do not want 
to impose on the present committee. They have per- 
formed their duty on two occasions in succession cer- 
tainly with credit to themselves and the association. 

I think Mr. Miller has a few communications he 
will now read to us. 



(Secretary Miller then read a communication from 
Mr. Louis A. Fisher, addressed to Mr. Menjou.) 

The President: Mr. Frankfurter wants to find 
out how many will join him in spending the evening 
at the Union Square Hotel tonight. Now before you 
leave I want you to see Mr. Frankfurter and let him 
know, please, if you can join him in a social gather- 
ing at the Union Square Hotel tonight. I am sorry 
I did not bring this up while he was in the room, but 
I understand he will be here in a few minutes. There 
is nothing further on the program this evening, and 
he is anxious for us to get together and spend a pleas- 
ant evening. 

The next business of the day before closing this 
session is the appointment of the Nominating Com- 
mittee for tomorrow. T will appoint Martin Frank- 
furter of Philadelphia, as chairman. 

R. W. Wagner, of Pittsburg. 

Max Koppel, of Chicago. 

August Ratz, of St. Louis. 

Mr. Joseph Klein, of New York. 

Peter Zehnder, of Dayton, O. 

Those gentlemen will form the Nominating Com- 
mittee, who will nominate the officers tomorrow for 
election. I will repeat those names, because I want 
you to remember them. 

Mr. Martin Frankfurter, Chairman; Mr. R. W. 
Wagner, Mr. Max Koppel, Mr. August Ratz, Mr. 
Joseph Klein, and Mr. Peter Zehnder. 

PRESIDENT MORRIS STILL WORKING TO 
HOLD THEM TOGETHER. 

You gentlemen will get together tomorrow after- 
noon at 2 :oo o'clock. We need you in our conven- 
tion tomorrow morning on account of the discussion 
of proposed changes and amendments and the train- 
ing school. We want everybody present tomorrow 
morning at 10:00 o'clock sharp. When I say 10:00 
o'clock sharp, I do not mean that you shall come 
creeping in at 11:00 o'clock. Tomorrow is a stren- 
uous^ day, and tomorrow afternoon we shall have the 
election of officers. Everybody be here at 10:00 o'clock, 
and let us get down to business and then we can 
get away with it. 

Tomorrow at 2 :oo o'clock the Nominating Com- 
mittee will meet and deliberate. 

We will now stand adjourned until tomorrow 
morning at io:co o'clock. 

(Adjournment taken to Thursday, September loth, 
1908, at 10:00 o'clock a. m.) 

FIFTH SESSION. 

Thursday, Sept., 10, 1908. 

The fifth session of the International Stewards' As- 
sociation's Convention was opened at 11:20 a. m. 

President Morris : Before we get down to the 
routine of ordinary business I wish to introduce to 
you gentlemen Mr. Adolph Meyer of New York, who 
is going to address you on a very interesting topic : 
"The Training School." I want to assure Mr. Meyer 
that while our attendance this morning is somewhat 
small, the record of his address will be spread through- 
out the ranks of the I. S. A. and those who are not 
here will have the pleasure of reading what he has 
to say to us this morning. Mr. Meyers. (Cheers and 
loud applause.) (Mr. Adolph Meyer then read his 
address as follows:) 

MR. ADOLPH MEYERS' ADDRESS. 

Mr. President and gentlemen : I have been called 
upon to express my views on a subject which has been 
agitated for some time by your association. 

It seems to me that the question of a training school 
for hotel employes was so well threshed out at your 
last convention in Chicago that there is hardly any- 
thing new to be added, but if you will permit me I 
will nevertheless give you my personal views. As 
though I have not talked the subject over with any- 
body and any opinions I may express are purely per- 
sonal, I hope that you will kindly forgive me if I 



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fall into any errors. *'To err is human, to forgive 
divine !" 

I am certainly in favor of a training school for 
hotel and restaurant employes because education means 
progress and progress means the betterment of sccial 
conditions. 

We need such training schools here just as much 
as they need them in Europe. A more difficult ques- 
tion though is — can they be conducted on the same 
lines as the schools in Europe? 

The proposed school in the Winona Technical In- 
stitute would initiate its students into the elementary 
principles of cooking and serving. It would give them 
a readier grasp of the subject when they enter the 
kitchen or dining room or storeroom of a big hotel 
or restaurant. But students could not obtain a finished 
training there, they could not graduate at the Institute 
— for it would not be possible to teach them the finer 
points of the business on account of the expense in- 
volved. The Institute would certainly work at a loss 
if it had to serve up such dainties as "Lobsters a la 
Newberg" — to quote one item that was mentioned by 
some gentiemen at last year's convention ! 

The training school at the Winona Institute could, 
however, be a preparatory school in the best sense of 
the word — and if it serves as that I believe you will 
have scored a great success. 

My own personal view of a training school for 
hotel employes is though radically different. Instead 
of a preparatory, I should like to see a post graduate 
school — a school teaching theoretical (rather than prac- 
tical) knowledge for those who have already acquired 
the practical rudiments. 

As long as chefs and stewards employ young men 
to learn the business without regulating or stipulating 
a certain time for them to remain in the employ of 
the same house and study the various branches of the 
business, we shall be unable to obtain a well regulated 
system of apprenticeship in America. As long as we 
have no such system we shall have impositors and 
employers will be the sufferers. 

A system of apprenticeship should be created by 
law and it should be under the supervision of the 
State Commissioner of Labor. 

Without such a law or such a system, the only way 
I see to approve the efficiency of new employes is to 
offer them a helping hand in widening their profes- 
sional pbility and technical knowledge. 

Going a step further though than the new untrained 
employee, we find many young men who have acquired 
a fair knowledge of the business, who have sufficient 
self esteem to aspire for better positions and who are 
aware that they are lacking in knowledge. Such 
young men should upon the recommendation of their 
manager, steward or chef, be entitled to take a post 
graduate course in your school — and with such ma- 
terial to work on, your school could do an enormous 
amount of good to the profession in general. 

Furthermore. I am positive that such a school would 
not only be patronized by the young men — there are 
plenty of the "old fellows" who would be only too 
willing to bring themselves up to date by taking the 
courses. 

There is strong need for such a school because of 
the special conditions of the hotel and similar busi- 
nesses. A steward may develop from anyone of sev- 
eral departments — and how can he expect to know as 
much about the department he has never worked in 
as of the one from which he has come up? 

There are many stewards from the dining room and 
office. They naturally know less about the culinary 
department or the storeroom than the chef or the 
storekeeper. How can they be expected to know any- 
thing much about the different cuts or different qual- 
ities of meats, poultry, game and fish, that they never 
had to handle before? 

Again on the other hand we have chefs, and store- 
keepers, who become stewards, managers and ultimate- 
ly proprietors, who need to learn something about 
service and bookkeeping. 



A _ steward should of course be posted on all the 
details of every department, but he isn't under pres- 
en conditions until still further experience in the stew- 
ard's position has rubbed the one sidedness off him. 
In this business we are never through learning and 
in order that we may have a chance to learn we need 
a school or an academy or (if you wish to call it so), 
a conference room where theory and practice will be 
demonstrated in an easy comprehensible way. 

Such a school should be subsidized by hotel owners 
because it is really they who gain by enjoying a sup- 
ply of skilled and well-trained employes. 

If I remember correctly, the training school in Ouchy, 
Switzerland, belongs to the Swiss Hotel Proprietors' 
Association, and it is patronized principally by hotel 
proprietors' sons — who there can study every depart- 
ment of a first class establishment— cellar, kitchen, din- 
ing room and bookkeeping, etc. If such training were 
not necessary, the Swiss hotel men, considered the 
best in the world, would not both support and attend 
the school supplying it. 

Here in America we have beautiful palatial hotels, 
with the most extravagant and costly furnishings, the 
most modern equipment and the highest paid chefs in 
the world — yet in spite of it all, there is no doubt 
that as a general manager the Swiss hotel proprietor 
beats us all because he knows and has studied the 
details of every department. 

The President: I think you will feel with me that 
we are greatly indebted to Mr. Meyer in coming here 
this morning and addressing us in the way he has. 
There is much food for thought in his remarks. Un- 
der the conditions which he came to address us this 
morning, we must feel grateful to him. He is far 
from well and it is only through a great effort and a 
great sacrifice that he is here this morning, and I would 
like to see on the minutes a record of a rising vote of 
thanks extended from the I. S. A. to Mr. Adolph 
Meyer of New York. 

Secretary Miller: Mr. President, in respect to the 
request for a rising vote of thanks, I will put a mo- 
tion before the convention which is here in open ses- 
sion to grant honorary membership to Mr. Meyer. I 
move you gentlemen, that Mr. Meyer be accorded 
honorary membership for life. 

The motion was seconded amid great applause. 
The President : The motion is made and seconded 
that Mr. Meyer be made an honorary member for life 
in the ranks of the I. S. A. 
Carried unanimously. 

Mr. Adolph Meyer : I thank you very much for 
the honor. You can depend on me that what I can 
do I shall do, and do it with great pleasure as long as 
T am alive. I again thank you. (Applause.) 

The President : Gentlemen, we have only a part 
of a day before us and a great deal of work to do, 
and we have got to stick here and do it. We were 
late getting together this morning. 

The first business before us will be the report of the 
Credential Committee. We would like to hear from the 
chairman. 

Mr. Koppel : Mr. President, your committee has 
executed your instructions. We find that the follow- 
ing proxies were properly executed and in good stand- 
ing, and are in the hands of the following: 

Jacob Miller, 60; Peter J. Zehnder, 39; Martin 
Frankfurter, 25 : August Ratz, 41 ; Mr. Wagner, 32 ; 
Air. William H. Morris. 9; Mr. Max Koppel, 3; Mr. 
Westbrooke, 1; Mr. M. A. Hickey, 15; a total of 225 
proxies. 

The President : I would like to say that the fact 
has been overlooked that some proxies were sent, 
fearing that the member would not be able to come. 
In the meantime the member is now present to take 
care of that matter. You have provided for such 
cases, I suppose, and have seen that the delegate does 
not hold the proxy, and that the member is also here. 
You know that no member who is present can be rep- 
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Mr. Koppel : Some proxies which were made out to 
some of these members by certain members who are 
now present have been returned to the gentlemen who 
made them out. 

Secretary Miller : I would like to have it spread 
on the record that ten proxies were mailed to me from 
the Panama branch. I understand those ten proxies 
were not properly executed. I have a positive letter 
of instruction how to vote those proxies. I would 
like to have it appear on the record and have Mr. 
Koppel report that officially, so that the members in 
Panama can see that I have performed the duty they 
imposed upon me. 

Mr. Koppel : We have thrown out those same 
proxies as being not properly executed. 

The President: Thank you. That brings me to a 
point I want to bring before you this morning. Mr. 
Hickey, president of the Boston branch, the baby 
branch in the association, yesterday asked me about 
his proxies that had not been witnessed. Of course I 
had to rule according to the By-Laws. Now there is 
no doubt in my mind and I presume in yours, that the 
proxies he holds are really and truly good proxies 
made out in good faith by the members in the Boston 
branch and given to him to represent them in this 
convention. In view of the fact that it is a young 
branch, just organized two or three weeks, and that 
they are not fully acquainted with the details of our 
work, that it has simply been an oversight in not hav- 
ing those proxies witnessed, I think it would be un- 
fair and unjust to our fellow members, especially of 
the baby branch of Boston, to throw out those proxies. 
If it is your pleasure to vote those proxies I would be 
glad to entertain a motion. That also applies to the 
Panama branch. 

Mr. Miller : I will make a motion that Mr. Hickey's 
proxies be considered favorably. 

Mr. Klooz : I second that motion. 

Mr. Westbrooke : I make a motion that those ten 
proxies from Panama be included. 

Mr. Koppel: I second the motion. 

The President : A motion was made by Mr. Mil- 
ler and seconded by Mr. Klooz of Pittsburg, that 
proxies held by Mr. Hickey from the City of Boston 
be recognized as legal and in good standing in our 
convention. All those in favor say "aye." 

Motion carried unanimously. 

The President : There was a motion made by Mr. 
Westbrooke. seconded by Mr. Max Koppel, that the 
ten proxies from Panama held by Mr. Jacob Miller 
be voted in good standing and are legal in our con- 
vention. All those in favor say "aye." 

Motion carried unanimously. 

Mr. , Koppel : Mr. President, in addition to the 
proxies sent from Panama, a letter containing those 
proxies was received, with instructions as to how the 
fen votes were to be cast; for President. Mr. F. F. 
Falisse, of New York : for Secretary, Mr. Jacob Miller 
of Chicago, and for Editor in Chief of the Stewards' 
Bulletin. Mr. William H. Morris of Chicago. 

The President: I would like to know if every 
member of the Nominating Committee is present. I 
will call off the names again. 

(Mr. Frankfurter, Mr. Wagner, Mr. Koppel, Mr. 
Ratz and Mr. Klein responded "present." Mr. Zehn- 
der was not present at the time.) 

In appointing that committee, one of the most im- 
portant committees in our work at this convention, I 
have tried to be impartial and broad. The work is a 
serious and important work, as I said yesterday, and 
I would like to have had three or four more names on 
that- committee. In fact, I have overstepped my 
authority by appointing six instead of five, feeling that 
I could not do less than appoint these members, and 
even in appointing those six I have had to leave out 
one or two other desirable members from that com- 
mittee. If Mr. Zimmer had been with us he undoubt- 
edly, as the father of the I. S. A., and the man who 
has served on every Nominating Committee, would 
have been on that committee. Take our beloved friend 
Albert Menjou, many years Chairman of the Trustees. 



He has always served on that committee. He knows 
how to handle that committee work. I have had to 
leave him out on account of geography, or location. 
When you again consider our By-Laws and Constitu- 
tion. I would like you gentlemen to bring this point up 
and see if it is not wise and fair and just that we 
have at least ten members or twelve members on that 
committee. If you have members from all over the 
United States, the east and west, the north and the 
south, and the Central States, the New England States, 
etc.. that would be a fair and just representation of 
our I. S. A. I would like to have you consider this 
matter before we adjourn today. 

Mr. Chairman of the Nominating Committee, will 
you please confer with me when we adjourn this noon 
in order to see what offices are vacant, so you will 
know what offices are vacant. 

STATE BRANCHES. 

We have here the annual report of the Ohio State 
Branch of the International Stewards' Association, 
which we have not had an opportunity to read before. 
I am very anxious that Ohio should not be overlooked 
in any of their reports. If Mr. Zehnder were here, I 
would like to have him read that report to us. He is 
not here so I will read it myself. 

(President Morris then read the report of the Ohio 
State Branch of the I. S. A.) 

Secretary Miller : Mr. President and gentlemen 
of the convention : I have heard the communication 
read to you from Ohio, and I deem it a duty upon 
myself to reply. I did not come here this morning to 
make any address or talk, or go into campaigning, but 
as I am the originator of the amendment proposition 
I feel in duty bound and honor bound to myself to 
allow no advantage to be taken on this question, one 
side or the other. I canvassed the situation thor- 
oughly throughout the United States in the past year. 
I have over 190 replies filed in my office in Chicago, 
and I had them there before I took this subject up. 
T consulted with cur National President, Mr. Morris, 
in Chicago, and he declared in my presence that he 
was in favor of abolishing State Branches. I have 
no objection to this letter being read from the Ohio 
Branch. It is a natural weapon, but remember it is 
only the State of Ohio. You have 4.4 or 45 other 
States to be heard from. While I have proxies here 
and I have presented this amendment. I will give you 
my word as a man of honor that I shall refuse to 
vote those proxies on this amendment, and leave it to 
the membership. I want some one to come up here 
and express his opinion. There are other members 
of State Branches present — Mr. Frankfurter, Mr. 
Klooz ; we have a New York State Branch here, and I 
am thorough!}' sincere in my belief, and I am positive in 
my belief that this subject of the growth of the I. S. 
A. in the State of New York today, if we had not 
only a New York Branch, but branches throughout 
New York State, in Buffalo. Syracuse, Albany and 
these other towns, we could increase our membership 
to 200 in the State of New York. 

I have no objection to Ohio. Many of my personal 
friends live in Ohio, many of them. I want to know 
the general impression that prevails among the mem- 
bership where there are State Branches in existence. 
We have Mr. Klein here. Mr. Frankfurter, Mr. Klooz, 
and a dozen other men I can name are in convention 
and they have opinions and in closing, as I said before, 
I have no objection to this campaign literature being 
read here. I stand on what I have previously said. 
I have declared myself on two propositions, one as far 
back as last March, and I still stand on those two 
propositions. If I go down in defeat, I will be as 
'oyal as ever to the I. S. A., but I want the majority 
fo rule. (Prolonged applause.) 

The President: Mr. Miller, you made reference to 
it as a campaign document. I want to correct you. 
It is an official report from the State Branch, not a 
campaign document. 

Secretary Miller : I have asked Ohio for an offi- 
cial report of their year's doings of all the branches, 



75 



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the work they have done in different cities. In reply 
I have got the same thing. A report on their State 
Convention. 

The President: I am glad the Ohio members have 
just come into the hall. They have been faithful in 
attendance, very loyal in attendance, and yet, at the 
crisis of things in which they are deeply interested, 
they have missed some of the best of it. I had great 
hopes that Mr. Zehnder would be here to read the 
report from the Ohio State Branch. Mr. Zehnder not 
being here, I read it myself. Mr. Miller, in a very 
concise and clear manner, has given logical reasons 
why State Branches should be abolished. Mr. Zehnder, 
while you have missed that which is very essential, 
you will be able to read it in the official report. 

Secretary Miller: I want to say that not over twc 
weeks ago I received a letter from a Cedar Point re- 
sort, a place that will be closed soon. The writer 
said that he was desirous of having his steward join 
our association and asked me if I would kindly fill 
out an application and present the application to be 
voted upon — and I want to prove by Mr. Zehnder — 
I want him to come up and state the case I have men- 
tioned. The man is probably out of the State of 
Ohio now, in San Francisco or Pennsylvania, or some- 
where else. The house only remained open two or 
three weeks longer, and the proprietor desired his 
steward to join the I. S. A. I said I was powerless 
to act on the proposition and I referred him to the 
State Branch in Ohio. However, I assume he has 
written the State Secretary of Ohio. I am just saying 
this to show you that I tried to treat them all with 
all fairness in discharging my duties, and I have never 
taken issue at all, even since I presented this amend- 
ment. I have lived up to the By-Laws strictly, and 
I want the sense of the convention as to this. I shall 
not vote proxies on this amendment, as I have already 
stated. 

Mr. Klooz : Mr. Miller, I think that is a sort of a 
legal question that ought to be decided, or in other 
words we ought to be enlightened on the subject by 
our attorney. The question is only a few words: If 
clubs are granted charters direct would there be any 
law or objection of the National body to the clubs in 
any State forming their local associations? 

Secretary Miller: Any five members can form a 
club. 

Mr. Klooz: Would there be any law or objection 
even if the State Branches were abolished — would 
there be any objection to the local clubs forming in 
a local way? 

President Morris : That is a point Mr. Klooz, that 
will be brought up in discussion on business which 
we are coming to now. That business will be before 
you in the proposed changes of the By-Laws and 
Constitution. Now the most intelligent way to get 
through with these — if we had three or four days to 
thrash it out it would be all right — but the most in- 
telligent and simple way in my mind is for us to have 
read the Constitution and By-Laws as drawn up by 
our legal adviser. Mr. Hoffman, which are complete. 
Your proposed changes and amendments are just ex- 
tracts here and there. Mr. Hoffman has drawn up the 
Constitution and By-Laws in a complete form, and 
we will read them clause by clause as fast as we can, 
and vote on them clause by clause. That will be the 
most intelligent and simple and quickest way of get- 
ting these amendments to our By-Laws and Constitu- 
tion settled. I would like to call upon Mr. Hoffman 
to read the Constitution of the International Stew- 
ards' Association from page 2 of our Bulletin, and 
then as he takes up each article and each section, let 
us have discussion on any proposed changes. 

(Mr. Arthur G. Hoffman, legal adviser of the In- 
ternational Stewards' Association, then read from the 
July number of the International Stewards' Bulletin 
the Constitution and By-Laws of the International 
Stewards' Association, clause by clause, as he had com- 
piled same, and the following action was taken:) 



ARTICLE I. 
Section i, approved. Section 2, approved. Section 
3, approved. Section 4, approved. 

ARTICLE II. 
Section 1, approved. Section 2, approved. Section 
3, approved. Section 4, approved. Section 5, ap- 
proved. Section 6, approved. 

ARTICLE III. 
Section 1 : The following discussion was had : 
The President: I do not think that is as good as 
it might be. I have been taking active part in the 
ranks as a National officer for the last four years and 
as a close observer and worker, and from experience, 
I have come to the conclusion that the most success- 
ful time, and the time for the convenience of the most 
members, would be somewhere between the 15th of 
August and the 1st of September. I would like some 
one to make a motion to change that. 

Secretary Miller : I will make that motion, that 
future conventions — the date selected should be left 
to the local committee on arrangements, providing they 
will select dates not earlier than August 15th, and not 
later than September 1st. There might be occasions 
arising where every hotel would be filled at a place 
where you might decide to have your convention, and 
I think the local committee should have a vote in the 
matter ; only make it imperative that the date should 
be between the 15th of August and the 1st of Sep- 
tember. 

President Morris : That is a good point, but I wish 
to say that the Board of Trustees ought to designate 
the date. Then let the local committee consult with 
the Board of Trustees. That is a duty that should 
not be taken from the National officers, to select that 
date, because they are in touch with all the branches 
and the local committee, those who are members of 
certain local branches where the convention is going 
to be held are not in touch with all the local branches 
throughout the United States. One year the 12th to 
the 15th might be good, and another year the 22nd to 
the 25th might be good. It all depends on condition 
and location ; where it is to be held. I think that is a 
good point, only that the Board of Directors and Trus- 
tees should consult with the local committee as to the 
date of the convention, but that it must be held be- 
tween the 15th of August and the 1st of September. 

Secretary Miller: I stand corrected. 

Mr. Westbrooke: I second the motion. 

The motion as corrected by President Morris was 
unanimously carried. 

Attorney Hoffman was directed to revise Section 
1 in line with the amendment offered. 

Section 2. The following discussion was had. 

Secretary Miller : Do I understand this to mean 
that the power may be delegated either to the Presi- 
dent or the Board of Trustees? If so, I move that 
the word "or" be stricken out, and the word "and" be 
substituted. 

Motion seconded and carried. 

Section 2 as approved reads : "* * * by the 
National President, if deemed necessary by him for the 
best interests, welfare and the promotion of the in- 
terests of the association, and when so requested by 
the National Board of Directors," etc. 

Section 3, approved. 

ARTICLE IV. 

President Morris : Now we have come to the State 
Branches, the point upon which there is some friction, 
and open to discussion. A majority always rules, and 
a majority has ruled so far to abolish State Branches, 
but in view of the fact that the State Branch of Ohio 
has made such a creditable showing and done such 
good work in the ranks of the I. S. A., and proved 
that it has been beneficial in bringing in members and 
establishing clubs in the State, I would like a motion 
made by some member present that the Ohio State 
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Secretary Miller: I will make that motion, if it 
is legal. 

The President: Just a minute, please. I want 
to lay before you something for discussion so we can 
thrash it out intelligently and have it satisfactory to 
everybody. We must have harmony. (Applause.) We 
are going to have harmony at all cost. I cannot be a 
member of the I. S. A. if we do not. 

Mr. Hoffman : Now I want to suggest that these 
amendments to our Constitution, and amendments to 
the By-Laws, were drafted under the supposition that 
State Branches would be abolished. I was going to 
suggest before I took up the reading of these amend- 
ments that probably it might be well to take up Mr. 
Miller's amendment to the Constitution in reference 
to the abolishment of State Branches, because if the 
State Branches are abolished then this would fall right 
in line with that amendment as made by Mr. Miller 
to the Constitution. 

The President : Could we legally abolish State 
Branches, and then by motion of Mr. Miller, as a 
special privilege to the Ohio Branch, vote in open 
convention that Ohio retain their charter? I believe 
that this convention is willing to vote anything within 
reason which would be to the welfare of the I. S. A. 
Would it be illegal for us to do that? 

Mr. Hoffman : I think it would, Mr. President, for 
this reason : If you abolish State Branches and then 
if you want to allow the Ohio Branch to proceed as 
they have, they can do it, but it would not be under 
the auspices of the National Association. As a matter 
of fact, their club, as I take it, could meet and have 
their State Convention, but it would not be under the 
direction or auspices of the International Stewards' 
Association, because we as a matter of fact abolish it. 
We could suggest that Ohio form a State Association, 
combining their clubs and branches into one State 
Association which would have their headquarters in 
that State, but they would be without a charter from 
the National body. 

Secretary Miller : I want to make a motion that 
will cover the whole situation. I will make it for the 
sake of harmony, as you said, because I am a hearty 
believer in harmony. For the sake of harmony and 
to have my friends from Ohio go back to Ohio and 
say that I did not come here with any malice toward 

any man from Ohio 

Mr. Zehnder: You have proved that. 
Secretary Miller (continuing) : If it is agreeable 
to this body, I will withdraw my proposed amendment 
for another year if Ohio is satisfied to retain their 
State charter for another year, and see if the States 
.ire going to come up to the promises they have made 
here in this convention that you are going to do things 
this coming year — I will withdraw my motion, Mr. 
Zehnder, for another year. 

Mr. Zehnder: I thank you most heartily. (Ap- 
plause.) 

The President : That sounds fine, but while we are 
considering and voting on amendments to the Con- 
stitution and By-Laws, we might as well settle the 
State Branch question now as any time, and I would 
like to hear from members in Ohio and know how 
your fellow members in Ohio feel about it. Then we 
will know what to do, and when we hear from the 
representatives of Ohio, we may be able to intelligently 
pass upon it to the. satisfaction of all, whether we will 
abolish the state charter now and let them go on as an 
association in Ohio, or as Mr. Miller has suggested in 
a big hearted way to withdraw his amendment for a 



year. 



ild like to hear from Mr. Zehnder. 



Mr. Zehnder: I have a communication here that 
was to be read by you, Mr. Morris, signed by all the 
members of the Ohio Branch with the exception of 
five. 

(Then Mr. Zehnder handed the communication to 
President Morris. President Morris then read the 
communication.) 

The President: Have you anything further to say? 



_ Mr. Zehnder: I have further communications. 

The President: This covers everything. All the 
communications you can read will not make it a bit 
stronger. This is a petition here to the body assembled. 
Unless you have a few remarks to make as to State 
Branch work, we will go on with it. 

Mr. Zehnder: I wish to say there is not any ex- 
pense attached to carrying on this State Branch to 
the National body, excepting the $1.00 per year per 
capita. 

Secretary Miller: Instead .of giving a dollar to 
the local Branch your local Branch would receive $2.00. 
Mr. Zehnder, continuing said: Presuming there are 
seven members in one city that have a local club, and 
presuming they get this $2.00 per capita. That would 
give them $14.00. What could they do with $14.00? 
If we accumulate this money and put it together and 
have our nice State Conventions, the result of that 
will not be questioned. It will be a benefit to the 
I. S. A., the National organization. There is nothing 
damaging about it. There has not been any expense 
attached to the National body. It possibly has made 
Mr. Miller feel that we are getting too aggressive or 
something like that, but that is not the situation. Many 
times telegrams and letters are misconstrued. I might 
write a telegram this very moment, and I might show 
it to you gentlemen, and you might all say upon look- 
ing it over, that it ought to be understood ; that it was 
plain enough. Then it goes on to headquarters and it 
is misconstrued. That has happened. It happens in a 
nan's business, no matter how carefully he may write 
out the telegram or letter. It may be misconstrued. 
I think the real fact about Mr. Miller's opinion about 
any grievance of the State of Ohio is all wrong. I 
think it is through the fact of their not understanding 
our communcations. I certainly feel very kind toward 
Mr. Miller. He has done lots of work and efficient 
work in the National organization, and we appreciate 
it. While he may have a member or two, or maybe 
three in Ohio, that are enemies to him in that sense, 
I jollied them along and got them into the association 
again. Mr. Miller is riot to blame. He is working- 
hard for everybody. I appreciate that as National 
Secretary in sending out communications, in sending 
out the mail and answering every inquiry he is worked 
hard. I want Mr. Miller to feel that I am his friend 
and the Ohio Branch is his friend. The fact that 
the conditions are such in Ohio, which are entirely 
different from any other state, I think entitles us to 
consideration, and I think that you should grant us 
one more year and give us a chance to carry on the 
Ohio Branch. (Applause.) 

The President : In view of the petition which has 
reached us this morning from the Ohio State Branch, 
I personally would like to hear Mr. Miller's motion 
go through, that he withdraw his amendment for an- 
other year. 

Mr. Maynard: I am one of your new members. 
I am like unto the very pretty little story that was told 
here yesterday about a rusty key, more than rusty, and 
I think by elbowing with our fellow workmen we be- 
come bright and more capable in doing that which is 
before us to do. I come from the state where they 
make nutmegs. In that state there are a few members 
of your association, but in the last few years it has 
occurred to me in reading your Bulletin that there is 
a possibility for a State Branch in Connecticut, but 
there is not a possibility of a local branch, for there 
is not any city there large enough to furnish stewards 
enough to form a local organization, but I think if 
the State of Connecticut would get together and or- 
ganize a State Branch it could be done with profit, 
and I should be very sorry to see these state branches 
wiped out of existence. I do not know the experience 
of the other states. I am in the dark. But it seems 
to me there might be a possibility in Connecticut if 
we were permitted to try and work to form a State 
Branch there. 

(Applause.) 



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The President: We are glad to hear from Con- 
necticut. We will hear a few words from Mr. Klooz 
before taking a vote on this important question. 

Mr. Klooz : It is only a question I want to ask 
our dear brother Zehnder, and that is a question to 
enlighten myself. If the charter is taken away from 
the State of Ohio, and each local club is granted their 
charter, that will compel them to disorganize their 
local State Association. Would, that compel them to 
disorganize — could they not go on just the same with- 
out their present charter? Would that necessitate 
their breaking up their organization? No. 

The President: They simply would not have a 
charter for a State Branch from headquarters. 

Mr. Kiooz: In other words they could go on and 
each branch do business direct and still retain their 
organization ? 

The President : Except lose their State charter 
from headquarters and lose the per capita to State 
Branches, which would go to the local branches only. 

Mr. Zehnder: We feel that what is good for the 
Ohio Branch is good for the I. S. A. I want to say 
further that if anything occurs there of interest per- 
taining to the association in any sense at all, it is al- 
ways communicated to headquarters. The secretary 
has full knowledge of everything we are doing, as 
much as he would of any local club. That charter 
makes it a State organization under the I. S. A., which 
gives it strength. If we do not have that, if you take 
that charter away from us, the State organization would 
not exist. We would not have the State branch. For 
that reason I am working to keep the National head- 
quarters charter for the Ohio Branch ; no other reason. 

The President: I will be pleased to entertain Mr. 
Miller's motion that the abolishment of the State 
Branches be deferred for another year. 

Secretary Miller: I want to correct that a trifle. 
I want this matter to go on record properly for the 
benefit of my friends in Ohio, nothing more or less. I 
will personally withdraw my proposed amendment pro- 
viding it is agreeable to you by vote. I shall not vote 
these proxies on that question. I leave it to the mem- 
bership present. 

President Morris : There is a motion made by Mr. 
Miller to withdraw his proposed amendment for the 
abolishment of State charters, State Branches, which 
motion has been seconded by Mr. Ratz of St. Louis. 
Now, think before you vote. The motion I speak of 
would cover the whole thing. Mr. Miller wants to go 
on record. We are voting to withdraw his amend- 
ment for one year. 

Carried unanimously. 

Mr. Zehnder: I want to thank you for your fair 
and impartial treatment, and I want to thank the con- 
vention for what they have granted us, and the con- 
sideration they have given our delegates. 

(Applause.) 

Mr. Hoffman : I would suggest that the title under 
Article IV be changed to read "Local Branches and 
State Branches." Approved. 

Section I. Mr. Hoffman read Sec. I as complied 
with this change: "There shall be established by this 
Association Local branches and State branches any- 
where within the jurisdiction," etc. Approved as 
changed. 

Sec. 2. Changed to read: "The Local branches 
and State branches of the Association shall be vested," 
etc.. and "raise funds for the support of their Local 
branch and State branch, all of which must be in con- 
formitv," etc. Approved as changed. 

Sec. 3. "And State Branch" inserted after the words 
"not more than one Local branch." Approved as 
changed. 

Sec. 4. The words "And State Branch" inserted 
after the words "the President of the local branches." 
Approved as changed. 

ARTICLE V. 
Terms of Office. 

Section 1, approved. Section 2, approved. Section 
3, approved. 



Sec. 4. The following discussion was had in regard 
to Section 4, . Article V. : 

Secretary Miller: This section says, "All moneys 
received and belonging to the association by any officer 
or member shall be surrendered by such officer or 
member to the National Secretary or the National 
Treasurer," as you wish it. 

President Morris : Then let us make that "All mon- 
eys received and belonging to the association by any 
officer or member shall be surrendered by such officer 
or member to the National Secretary." 

Sec. 4. Changed to read : "All moneys received and 
belonging to the association by any officer or member 
shall be surrendered by such officer or member to the 
National Secretary, who shall deposit such moneys," 
etc., wss approved. 

Sec. 5. Approved. 

Sec. 6. The following discussion was had : 

The President : Gentlemen, that clause is made to 
obviate the necessity of sending out written notices all 
over the country, to the members, giving this thirty 
days' notice. We simply will publish it in our Bul- 
letin, which is more effective and easier. The Bul- 
letin is printed anyway, and then we will have it 
printed in the Bulletin, and every member has as much 
chance to get that Bulletin as he has to get a letter. 
That is the only effective way. That obviates the neces- 
sity of writing so many letters. 

Sec. 6. Approved as read. 

Sec. 7. Approved. 

Mr. Koppel: Taking into consideration that the 
meeting started out so late this morning, I make a mo- 
tion that we finish the meeting in one session, the 
afternoon meeting to be finished now. 

Mr. Zehnder: I second the motion. 

Motion put and carried unanimously. 

Mr. Hoffman : Now we come to the By-Laws. 

(Mr. Hoffman then read the By-Laws contained in 
the before mentioned Bulletin, and the following ac- 
tion was taken.) 

ARTICLE I. 

Section 1. Approved. 

Sec. 2. Insert the words in the main body of Sec- 
tion 2, "State Branch or" before the words "Local 
Branch under whose jurisdiction such member," etc. 
In paragraph A, insert the words "State Branch or" 
before the words "Local Branch for each and every 
member proposed," etc., and "State Branch or" be- 
fore the words "Local. Branch so proposing such mem- 
ber fifty (50%) per cent of the admission fee," etc. 
In paragraph B insert the words "State Branch or" 
before the words "Local Branch or branches shall be 
used by them," etc. Paragraph C. no change. 

Section 2, sub-divisions A., B., C, approved as 
changed. 

Section 3, approved. 

ARTICLE II. 

Section 1, approved. Section 2, approved. Section 
3, approved. 

Secretary Miller: I want to say for the informa- 
tion of the officers present of the State and local 
branches that one section of that article has never 
been complied with, although I have repeatedly asked 
the different branches to send me a copy of their seal. 
I do not believe many branches have got a seal. I 
want to bring this point out. Notice that. There 
should be a copy of your seals in our office. 

Mr. Zehnder: The State Branch of Ohio has not 
got a seal. What seal is necessary? 

Mr. Miller : Any design you decide on with the 
National emblem of the I. S. A. 

Section 4, approved. Section 5, approved. Section 
6, approved. Section 7, approved. Section 8, approved. 

Section 9. Insert "State Branches and" before "Lo- 
cal Branches, and shall render," etc., also "State 
Branches or" before "Local branches shall be forward- 
ed," etc., also "State Branch or" before "Local branch 
is located," also, "State Branch or" before "Local 



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branches in their jurisdiction"; approved as changed. 
Section 10, approved. 

ARTICLE III. 

Section I, approved. Section 2, approved. Section 
3, approved. 

ARTICLE IV. 

Section I, approved. Section 2, approved. 

ARTICLE V. 

Title "Local Branches," changed to read "State and 
local branches." Approved. 

Mr. Hoffman : It is understood that in the sec- 
tions of this article. "State Branch" is to be inserted 
before "Local Branch" whenever necessary to conform 
with Mr. Miller's motion to permit the State branches 
to exist at least a year longer. (Approved.) 

Section I, approved with insertion of "State Branch" 
where necessary. Section 2, approved with insertion of 
"State Branch" where necessary. Section 3, take out 
the words "or the National Treasurer" after the words 
"To be made payable to the National Secretary." 
Substitute the words "shall become in arrears for dues 
to the association, for a period of six months from 
January 1st," etc., instead of "shall become in arrears 
for dues to the association, for a period of three 
months from January 1st," etc. 

Secretary Miller: I would like to suggest that the 
delinquent part of it should read six months and that 
the member cannot be dropped until he is in arrears 
a year. I wish, Mr. Hoffman, you would change the 
wording of the clause, "and that if such arrearages are 
not paid within thirty (30) days from the date of such 
notice, his name shall be stricken from the roll of 
membership," so that it will not cause him to be 
dropped until he shall be in arrears one year. 

Mr. Hoffman : I will do so. 

Section 3, as changed by amendment noted, and 
wording to be supplied by Mr. Hoffman for the ar- 
rearage portion, also insertion of "State Branch" be- 
fore "Local Branch" where necessary, approved. 

Section 4, approved with insertion of "State Branch." 
before "Local Branch" where necessary. Section 5, 
approved. Section 6, approved. 

ARTICLE VI. 

Section 1, approved. 

Section 2. Mr. Hoffman was directed to revise Sec- 
tion 2 to correspond with Section 3, Article V, as to 
arrears and insertion of "State Branch" where neces- 
sary. Approved as revised, it being understood by the 
convention that the clause relating to the payment in 
addition of cne year's annual dues in advance shall be 
stricken out. 

Section 3, approved. 

Section 4. Add the words "State Branch or" before 
the words "local branch to which he be attached of any 
change of address," and "State Branch or" before the 
words "local branch to which he is attached, and mail 
addressed," etc. Approved as amended. 

Secretary Miller: The Secretaries of the local or- 
ganizations should take it upon themselves to furnish 
the National Secretary with any change of address. _ 

The President: We will see that the clause is in- 
serted in the local By-Laws when they come before us 
for consideration. 

Section 5, approved. Section 6, approved. 

Section 7, approved. Section 8, approved. 

Section 9, insert the words "State Branch or" before 
the words "local branch to which he may be attached," 
etc., in the first paragraph, and insert the words "State 
Branch or" before the words "local branch to which he 
is attached," etc., in the second paragraph. Approved 
as changed. 

ARTICLE VII. 

Section 1, approved. Section 2, approved. Section 
3, approved. Section 4, approved. Section 5, approved. 
Section 6, approved. 



Section 7, insert the words "State Branch or" before 
the words "local branch representatives" ; approved. 

Section 8, approved. Section 9, approved. Section 
10, approved. Section 11, approved. Section 12, ap- 
proved. 

Secretary Miller: I would like to have a very 
important legal point settled and noted on the record. 
When the National body grants a charter to a State or 
local branch and that State or local branch assumes 
an indebtedness which they are unable to pay and can- 
not liquidate, is the National body responsible for that 
indebtedness? 

Mr. Hoffman : N. We give no power to incur 
any indebtedness. Our charter only gives them the 
right to act under the name of the I. S. A., to use our 
name to further their interests. 

The President : I would like someone to make a 
motion that the entire Constitution and By-Laws as 
read to us this morning be passed and become law as 
approved by sections. 

Mr. Koppel : I make that motion. 
Mr. Melder : I second the motion. 
The President : A motion has been made by Mr. 
Max Koppel, and seconded by Mr. Charles Melder, 
that our Constitution and By-Laws, as approved sec- 
tion by section, do now become law of the Interna- 
tional Stewards' Association. 
Carried unanimously. 

The President : I now call on Mr. Zwiesler to read 
State Regent Linderman's report. 

(Mr. Joe Zwiesler then read the report.) 
The President : The next business is the election 
of new members. 
The following members were duly elected : 
James H. Winser. 
G. E. Keiner. 
John Pegg. 
William M. Kimball. 
Louis Kuhnreich. 
August Husing. 
President Morris : Gentlemen, you are now mem- 
bers of the International Stewards' Association and in 
good standing. We will now adjourn for one half 
hour, and then we will meet in the next hall for the 
election of officers, and for the purpose of deciding 
on our next place of holding the convention. Also 
the subject of the Training School has got to be set- 
tled. We will now adjourn for thirty minutes, and let 
us all come back at the expiration of the half hour, 
and put this important business through in the hall 
over there. 

The Nominating Committee will please get to work 
and nominate the officers for the offices that are to be 
filled this afternoon. 

Adjournment taken for thirty minutes. 

SIXTH SESSION. 

Thursday, September 10, 1908. 
President Morris in the chair. 

The President called the sixth session to order at 
3 :oo p. m. 

Secretary Miller then read a letter from Dr. Wiley 
of the Bureau of Chemistry, United States Depart- 
ment of Agriculture, which letter showed Dr. Wiley's 
deep interest in the work of the I. S. A. ; also letter 
from Hon. Albert J. Beveridge of Indiana, which are 
as follows : 

United States Department of Agriculture, Washington, 
D. C, Office of the Chief. 

August 26, 1908. 
Fred F. Falisse, 

President, New York State Branch, International 
Stewards' Association, 207 W. 34th St., New 
York, N. Y. 
Dear Sir: I am just in receipt of your very cordial 
note of the 22nd instant enclosing a ticket to the ban- 
quet on September loth at Terrace Garden, 58th Street, 
New York. 

I have always entertained the liveliest sympathy for 
the purposes of the organization which you represent 
and which has already given me the distinction of an 



83 



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84 



honorary membership. It has been my intention at 
all times to attend the conventions of the association 
whenever possible. I should be particularly happy to 
be present at the dinner and meet personally the mem- 
bers of the association and express to them my deep- 
est sympathy with their objects and aims. Unfor- 
tunately most important public business will prevent 
my promising surely to be present, but I send my best 
wishes to the association and congratulations on what 
they have secured, and promise to attend if possible. 

I believe that if the members of your association 
demand absolutely pure foods to be furnished them, 
the whole system of food adulteration and debasement 
will soon fall to the ground. I may instance the fact 
that at a convention which I recently attended at a 
very prominent hotel the foods which were furnished in 
many instances had been stored so long, especially the 
fish and chicken, that they were not only unfit to eat, 
but produced a large amount of sickness. Our country 
possesses plenty of fresh, pure foods and the stew- 
ards of the country should see to it that no other kind 
is foisted upon them. 

I am, with sincerest regards, 

Respectfully, 

H. M. Wiley. 
Indianapolis, Ind., August 28, 1908. 

My Dear Mr. Falisse : — I beg to acknowledge receipt 
and to thank you for your kind letter of August 21st, 
inviting me to be present at the Annual Dinner of the 
International Stewards Association, September 10th, 
in New York City. 

It would be with great pleasure I should accept 
were it possible for me to come to New York at that 
time. I fear, however, that duties incident to the 
coming political campaign will make it impossible for 
me to be with you on this occasion. 

Please extend to the association my cordial thanks 
for their invitation, and believe me, 

Sincerely, 
ALBERT J. BEVERIDGE. 
Mr. Fr. F. Falisse, 

207 West 34th St., 
New York City. 

President Morris : I appoint Mr. Bevens and Mr. 
Zwiesler tellers of election, and Mr. Hickey judge of 
election. 

On account of the pressure of business in our pre- 
vious sessions, I think we have overlooked one point 
for discussion that is of interest to the Pittsburg- 
Branch. I have reference to the Sinking Fund. If 
there are any members of the Pittsburg Branch who 
would like to give us ideas why they think that is a 
good thing, we will be glad to hear from them. The 
President of the Pittsburg Branch is here, Mr. Klooz, 
and we would like to hear from him 1 for a very few 
minutes. We want to get his recommendations in as 
few words as possible, as we will not be able to give 
as much time to it as we would like to. 

Mr. Klooz : I think I expressed myself fully on 
that the other day, and I do not wish to go over the 
details of it again. It is purely a matter of advance- 
ment and encouragement for the new members of the 
I. S. A. It is simply a matter of enthusiasm to hand 
out to the new candidates. 

The President : I remember now we have gone 
over that question before. I was told that we had 
overlooked that point, but now I recall that we dis- 
cussed it. 

Mr. John F. Souter : We have an association 
where the member's family gets $400 upon the death 
of the member. Each member is assessed and their 
treasury is in a flourishing condition. I think this 
thing would be of great advantage, and I agree with 
Mr. Klooz, in getting new members. There are a 
great many members who belong to local clubs, but 
do not live in Pittsburg, who cannot attend our meet- 
ings. I went to one man who< belonged to this club I 
am speaking about, and wanted him to join. He told 
me that they had this death benefit, and wanted to 
know what benefit I could show him from my or- 
ganization. I went out and hustled, and I was the 



means of getting eighteen members in the Pittsburg 
Branch. Now I wish the members of the I. S. A. 
present here would consider these little matters and 
think them over. 

The President: What is the amount usually as- 
sessed these members of the New York Branch? 

Mr. Souter : $2.00. 

Mr. Oprey: I want to say for the benefit of the 
members here that the. New York association is only 
in the State of New York, the majority are in New 
York, but the I. S. A. is all over the United States. 
In every State under our present charter they make 
their own laws on that. We cannot make it interna- 
tional. It would take two or three clerks to collect 
that money. While the New York Stewards' Asso- 
ciation has only 100 or 145 members, here we have in 
all 800, and we expect to get to the thousand mark 
this year. Gentlemen, I think it is too much, but if 
every State wants that privilage, let the State have it. 
Let the State go ahead and work for it. If they 
need it let them come forward and have that benefit. 
It is optional. If a man comes to you and asks you 
what benefit you have got in the work, tell him there 
is good fellowship. That is what we need, and that 
is the best work in our association, good fellowship. 
We must work to make the I. S. A. stronger and 
stronger. That is our object, and to my opinion it can- 
not get stronger if you have a National death benefit. 

(Applause.) 

TRAINING SCHOOL GOES OVER ANOTHER 
YEAR. 

President Morris : The next business before the 
convention is very important. We have had the Train- 
ing School question before us now for nearly two 
years. A year ago in convention a committee was ap- 
pointed to discuss and debate and point out the best 
ways and means to bring about this proposed Train- 
ing School. I regret very much that the Chairman of 
that committee, Mr. Cowan, is unable to be with us on 
account of his wife being ill. Several of the members 
of the committee are not here. It is a question that 
is a very serious and important one, and the 
International Stewards Association cannot afford 
to assume that responsibility unless they see 
their way clear to thoroughly carry it through 
with success. To assume it and not carry it 
through would do us more harm than good, and set 
us back further than anything else I know of. For 
that reason we would like to hear from the commit- 
tee, members of that committee here present, on what 
they can say, and then I would suggest to you, with 
the approval of the honorable body here, that we post- 
pone the decision of the Training School question for 
one more year. In the meantime, I would like to have 
the honor of appointing Mr. O. W. Gueldemeister, the 
Chairman of that committee, and attach to the com- 
mittee Mr. Adolph Meyer of New York, who was 
made an honorary member this morning. Also Mr. 
Minnehan should be made a member of that com- 
mittee. 

INDIANAPOLIS FOR CONVENTION. 

There is one thing I want to put up to you members 
this afternoon : If you will only agree with me that 
our next convention should go to Indianapolis, it 
means success, supposing you approve of its going to 
Indianapolis for our next convention, where we will 
be taken care of by the members, at that convention 
we could visit the Winona Technical Institute, and 
the grounds upon which this proposed school is to be 
located, go through their plant and see how they will 
do these things for us. I am satisfied in my own mind 
if we unitedly approve of that proposition, in that next 
convention we could collect from individual members 
and hotel proprietors right there in convention almost 
enough money to put the project through. That will 
come up for consideration later, when we are talking 
about where we will have the next meeting. That is 
my idea about this thing, of pushing it through with 
success when we are on the ground, and we can de- 
cide better then. 



85 



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86 



Mr. Falisse, we would like to hear from you, if you 
can give us any information regarding the work of the 
Committee on the Training School. 

Mr. Falisse : I am not prepared to say anything on 
that, because the Chairman was to make the report, 
and I have not heard anything from him in regard to 
that. 

The President: Mr. Menjou is on that committee, 
but just now he is not here. .Mr. Murphy is not here; 
Mr. DeVault is not here. Mr. Ratz, who is on the 
committee, is now engaged in work on the Nominating 
Committee, and is not now in the room. Mr. Hoff- 
man, our legal adviser, is here, and he says he cannot 
report because he has no information from the Chair- 
man, and he does not know what has been done. That 
indicates the necessity of carrying this work over one 
more year so that the committee can carry this work 
out with success at the next convention. " I will be 
glad to entertain a motion that that be done. 

Mr. Zwiesler: I make a motion that the Training 
School question be deferred for one more year, and 
that a committee be appointed to carry on the work 
and to report at our next annual convention. 

Mr. Klooz : I second that motion. 

Motion put and carried unanimously. 

The President : According to our By-Laws and 
Constitution, the President's appointments are only 
for the term of his office, so it will be impossible for 
me to appoint that committee. I might work with the 
incoming president to help him on that committee, 
and he will appoint the committee to do that work. 

If there is any member present who would like to 
say a few words on the Cooking School and Training 
School question, we would like to hear from him while 
we are waiting for the Nominating Committee. Mr. 
Girard, we would like to hear from you. 

Mr. Girard : I have not studied the question very 
closely, Mr. President, but I happened to think as you 
were talking about the matter, that were it possible 
for the association to entertain the idea of the feasibil- 
ity of allowing a hospital — trained nurses and hospital 
attendants and teachers to take a course under the 
direction of the I. S. A. Department of the Training 
School, it might be very useful to raise large subscrip- 
tions. I do not know that you exactly understand 
what I mean. 

The President : That would be one of the 
branches. 

Mr. Girard : That would be a branch under the 
direction of the I. S. A. That would permit us going 
out and getting subscriptions, and I have no doubt 
we could raise very large subscriptions. 

Secretary Miller : We have scholarships. 

Mr. Girard : We could then get such men as Mr. 
D. O. Mills, to subscribe a thousand or two thousand. 

Secretary Miller: We have 33 scholarships sub- 
scribed now of $100 apiece. 

Mr. Girard : You need $50,000 or $75,000 to carry 
this along to a success, do you not? 

Secretary Miller: I should think so. 

Mr. Girard : The physicians all over the country 
are recognizing the fact that it is absolutely necessary 
that they should improve the quality of their food in 
hospitals and they can improve the quality of their 
food only through its preparation, and that is a knowl- 
edge that nobody seems to have except high grade, high 
class cooks. 

You would be very much surprised if you visited a 
hospital to see how very poorly the meals are pre- 
pared. I am Chairman of the Hospital Committee in 
the town where I live, and it has been brought up and 
talked over quite a little, and I have occasion to meet 
physicians in congresses and conventions, and those I 
have talked to seem to think it would be a grand idea 
to have some place in the country where nurses could 
go for six months or a year and learn the art of the 
preparation of food. 

If the^ committee should work out that idea and 
think it is feasible, I think we could raise some large 
sums, go out and get very large subscriptions from in- 
dividuals. You know people are much more ready to 



give for the advancement of science than for the ad- 
vancement of a certain profession. I would be very 
glad if you would think these matters over very care- 
fully. 

The President : I think it is a very good sugges- 
tion, and it will be considered by the committee who 
take up this work. The Winona Technical Institute 
is only too glad to take up any project of that kind. 
That is what they are in the field for. 

If there is any other member who has anything to 
say or has any motion to make this afternoon, this is 
the time to make it. This is our last session, and we 
have a short time left before the Nominating Commit- 
tee reports and you will save time if you can make 
motions now instead of after the election of officers. 

Mr. Beiersdorf: As this convention is drawing to 
a close I want to say a few words. In the first place 
1 want to make some apologies for the poor showing 
that the New York Branch of the I. S. A. has made at 
this convention. I suppose most of us are detained by 
duties at clubs or hotels and restaurants, or else they 
would have been here. I can assure you, however, 
that they are with you in all your work in spirit. If 
we have not had as good an attendance here at the 
convention as we might have wished, we are fortunate 
to have in our New York Branch a man who has shoul- 
ders broad enough, and whose heart is big enough 
to carry on the work for the whole bunch in the 
New York State Branch, and that is our beloved vice- 
president, Mr. Falisse. (Applause.) It was through 
the efforts of Mr. Falisse that the convention was 
brought to New York this year, and the whole year 
round Mr. Falisse has worked to make this convention 
the greatest one in the history of the I. S. A. How far 
he has succeeded you gentlemen have seen, and I for 
myself feel proud of what Mr. Falisse has done. He 
is working very hard and mostly all alone. One thing 
he has done which will go down in the history of the 
I. S. A. and is, he has brought the Hotel Men's Asso- 
ciation to our convention, and he has gotten us their 
support. 

The President : Mr. Falisse co-operated with Sec- 
retary Miller. 

Mr. Falisse: Mr. Miller did all of that work. 

Mr. Beiersdorf : I stand corrected then. The Hotel 
Men's organization has recognized us and we are very 
proud to see them here. We have enjoyed their 
speeches, and undoubtedly have learned a whole lot 
from them and will carry it away with us. Now they 
have done a whole lot for us, and I am sure they will 
support us a great deal afterwards, and it is only right 
that we should show our appreciation to them in some 
small way. There is an agitation on foot here in the 
State of New York that Mr. Tierncy touched on in 
his speech, and that is personal liberty legislation. I 
offer a resolution here that the International Stewards 
Association pledge their full support to the Hotel 
Men's Association in the movement of the Personal 
Liberty Legislation as indicated in their doings at 
Saratoga. I make that as a motion : That the Inter- 
national Stewards Association, as a body, shall pledge 
their full support as a body to the Hotel Men's Asso- 
ciation, the H. M. M. B. A. in the work outlined at 
morning. Also we would like to have the last meet- 
ing in Saratoga, on behalf of the Personal Liberty 
Legislation. 

Mr. Girard : I do not agree with our friend that 
we ought to pass such a resolution. If we do that we 
put ourselves on record as belonging to a certain po- 
litical party and you see this Personal Liberty League 
business in every saloon throughout the State of New 
York. If we place ourselves on record as favoring the 
Personal Liberty League idea, we put ourselves on 
record as co-operating with every saloon in the coun- 
try. Now if we remain absolutely silent on the propo- 
sition, we won't hurt anybody. We began without the 
help of the H. M. M. B. A. We do not need to go 
into this. We are stepping a little too much into pol- 
itics. You know the position Heinz put himself in 
when he subscribed a large sum of money for the Pro- 
hibition resolution. These things hurt him very much. 



87 



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Secretary Miller: Mr. President, in reply to Mr. 
Girard. I want to say that I attended the convention 
of the H. M. M. B. A. at Saratoga, both as a member 
of the H. M. M. B. A., and also as a member of the 
I. S. A. I belong to both organizations. I think the 
resolution offered by Mr. Beiersdorf could be worded 
in a little different manner to show that the I. S. A. 
membership approved of the action taken and the res- 
olution adopted and the papers read at Saratoga. We 
need not pledge ourselves to any Personal Liberty 
League, or any saloon movement, but we can indorse 
the papers as they were read. We are not boosting 
any saloon. We are not coming here and asking some- 
thing from the H. M. M. B. A. I believe it is no 
more than right that we should assert our manhood 
and friendliness towards them by standing ready if 
they call upon us, which they did through Mr. Tier- 
ney's remarks yesterday. Mr. Tierney could not come 
out and afford to ask you boys, "Will you help us?" 
He has put it before you in an intelligent manner and 
opened the way for you to stand up for the H. M. M. 
B. A., not to help saloons or any Personl Liberty 
League at all. I think it is our duty right now to go 
on record that we indorse the papers read at the con- 
vention in Saratoga, and with Mr. Beiersdorf's per- 
mission I will alter the motion to read that way. 

Mr. Girard : When a fellow calls for sugar for his 
coffee he don't call for salt. I agree with what Mr. 
Miller has to say. I did not make myself clear. If 
you pledge yourself to Personal Liberty societies I 
think you are making a mistake. I approve of Mr. 
Miller's amendment. 

Secretary Miller : I make that amendment with 
the permission of Mr. Beiersdorf. 

Mr. Betersdorf : I heartily agree with Mr. Miller. 

Secretary Miller : I think our attitude ought to 
be clear. The speech yesterday ought to indicate 
clearly that the gates are open for us to declare our- 
selves, that we are ready to assist in the struggle of 
hotel associations. 

The President: I will have Mr. Miller make the 
amended resolution. 

Mr. Neiss : Don't you think, Mr. President, it will 
facilitate this matter a great deal and have it put in 
shape to lay it properly before the convention, if you 
appoint Mr. Miller a committee of one to draft a res- 
olution and then submit it to our association? 

The President : The best way in my mind is to 
have Mr. Miller amend that resolution on the lines he 
has suggested, which are right and proper. When he 
amends that resolution, with your approval it will go 
through. 

Mr. Beiersdorf : I will withdraw my motion. 

Mr. Miller : I offer a resolution, gentlemen, to be as 
follows : 

Whereas, the H. 'M. M. B. A., composed of the 
hotel keepers of the United States and Canada, read 
valuable papers in their convention in Saratoga, per- 
taining to the anti-Prohibition movement for the fu- 
ture protection of their interests, be it hereby 

Resolved, That the International Stewards Associa- 
tion in convention assembled in New York approve of 
the sentiments expressed in those papers and stand 
ready to give moral support to the H. M. M. B. A. 
in this work. 

Mr. Hickey : I second that. 

Mr. Oprey : Mr. President and gentlemen, it is not 
generally that I refer to such things, but I have heard 
the speeches that were delivered in Saratoga, and I 
wish to direct your attention especially to one made 
by one of the hotel men there, which is published in 
the hotel papers. I think it will do any of us a great 
deal of good to get hold of one of those papers and 
read that speech. It is one of the best speeches I have 
ever read. 

Secretary Miller's motion was put and carried unan- 
imously. 

The President : Any other motions ? 

Mr. Klooz : Mr. President and members, we have 
with us two members, one active and one honorary, 
and if I am in order, I think they deserve a great 



amount of thanks for the untiring efforts that they 
have given to this association. I would like everyone 
to rise to a vote of thanks to the hard and earnest 
work of Brother Falisse and Brother Hoffman. 

A rising vote of thanks was tendered. 

Mr. Hickey : Mr. President, I would like to ask, 
in behalf of the Boston baby branch, that a charter be 
granted us at the earliest opportunity. I have present- 
ed the Secretary with a copy of our Constitution and 
By-Laws, and have complied with the requirements for 
that charter. The title shall be "The Boston Branch 
of the International Stewards Association," to be 
known as "The Stewards Club of Boston, Boston, 
Mass." 

Secretary Miller: The Stewards Club of Boston, 
Boston. Mass., the Boston Branch of the I. S. A. I 
move that they shall be granted a charter by the Na- 
tional body, thereby being affiliated with the I. S. A. 

Motion seconded and carried unanimously. 

The President : The next business, gentlemen, is 
the election of your National officers. I take great 
pleasure in calling upon the Chairman of the Nominat- 
ing Committee, Mr. Frankfurter, to announce to you 
the nominee for the. office of National President. 

Mr. Frankfurter : The Nominating Committee has 
nominated for National President, F. F. Falisse, of 
New York. (Loud cheers and applause.) 

The President : Gentlemen, you have heard the 
name of the nominee for your next National officer 
and standard bearer. All those in favor will approve 
by a rising vote. 

(The members stood and were counted by the 
tellers.) 

Are there any other nominations? 

Mr. R. W. Wagner, Pittsburg, Pa., nominated Mr. 
L. Fred Klooz. 

Mr. Klooz : I would like very much to have this 
vote a unanimous vote in favor of Mr. Falisse. (Ap- 
plause.) 

The motion of Mr. Klooz was received with a storm 
of seconds, and Mr. Falisse was declared unanimously 
elected to the office of President. 

Mr. Girard : That is the kind of spirit that wins, 
boys. (Three cheers.) 

Mr. Falisse : Mr. President and members of the 
I. S. A., I thank you for the honor you have con- 
ferred upon myself, and more than that the honor that 
you have conferred upon the east, and especially to 
New York, in electing me as your standard bearer for 
the year 1908-9. The work in New York is very 
hard for a member of the I. S. A. It is the only city 
in the United States where we have organized a 
Stewards Club where they already have a large mem- 
bership and don't allow us to go to the field the way 
we would like to. Our friends here have met that 
most excellently, because it has been said time and 
time again that the I. S. A. was purely a western or- 
ganization. By electing a member from New York as 
your standard bearer, you have proved once for all 
that the I. S. A. is a National organization. (Cheers 
and applause.) The I. S. A., since coming to New 
York very near three years ago, has been very flour- 
ishing. We have started, gone down, and we are now 
going up, and now I can assure you that when we have 
the next convention, wherever it may . be, the New 
York delegation and the New York Stewards of the 
I. S. A. Branch will be the largest in that association. 

Gentlemen, I thank you once more for the honor 
you have conferred on me. (Applause.) 

The President : Mr. Chairman of the Nominating 
Committee, I call upon you for the name of the nom- 
inee for the office of National Vice-President. 

Mr. Frankfurter: Mr. President, I have the honor 
to nominate Mr. Klooz of Pittsburg. 

(The announcement was greeted with cheers and 
applause. President Morris put the motion and it was 
carried unanimously, and he declared Mr. Klooz duly 
elected to the office of Vice-President for the ensuing- 
year.) 

Mr. Klooz : Gentlemen, I think you have adopted 
a wise plan for a great many reasons. In the first 



89 



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90 



place, there is an awful hard fight on hand in New 
York that Ave want to down. I do not see how we 
could get around it very well if we did not have the 
man right in the field all the time. The second place 
is, that the man who has been elected President is a 
man who has worked very hard and has been Vice- 
President of the association for several years. He has 
been very devoted in his work, and I think you have 
made a great choice in him. If it is the will of the 
association that I am to be Vice-President, I shall 
lend him every aid possible during the ensuing year 
to make that year's work a pronounced success. (Ap- 
plause.) 

The President : Mr. Chairman of the Nominating 
Committee, I hereby call upon you for the nominee 
for the office of National Treasurer. 

Ms. Frankfurter: We nominate Mr. Gilbert 
Cowan of Chicago. 

The President : Mr. Cowan is not here, through 
no fault of his. His wife is on a sick bed at home. 
As you well know, it is his duty to be by her side. 
No man regrets more than he does not being present. 
For that reason I pass these few remarks. I can safe- 
ly say no man will better discharge the duty of Na- 
tional Treasurer than Mr. Gilbert Cowan. 

(President Morris then put the motion, which, hav- 
ing been seconded, was unanimously carried.) 

The President : I do not think it is of any use to 
call upon you for the nominee for Secretary. 

Several voices in unison : Not a bit. 

The President: I hereby call upon you for the 
nominee for the office of Secretary. 

Mr. Frankfurter : The gentleman, the great old 
man, has been nominated, our good old soul, Mr. 
Jacob Miller. (Cheers and prolonged applause.) 

Mr. Girard : Three cheers for fighting Jake. 
(Cheers heartily given.) 

On motion, duly seconded, and unanimously carried, 
Mr. Jacob Miller was declared elected Secretary for 
the ensuing year. (Three cheers.) 

Secretary Miller: Mr. President and members of 
the International Stewards Association, this speech of 
acceptance to me is almost stereotyped. It has got to 
be old, and I have got to think a minute to bring in 
something new. 

However, when I closed my report this year, pass- 
ing in the report to you, I sincerely hoped that you 
would know, and have sense enough to know when 
you had enough. Evidently you do not know. I 
came here fully determined to retire from official life 
for the time being, from the I. S. A. I believe that I 
have given in the past four years my best efforts, not 
for the sake of obtaining office or holding office, but 
for the sake of fulfilling the duty and obligations that 
I undertook and accepted at your hands and I hope 
that those chosen by you for office will enter office 
with that spirit in mind uppermost, that they have 
that duty to the office to perform, or otherwise do not 
accept it — I do not care whether it is President, Vice- 
President, Secretary or Treasurer, we have got work 
laid out for the officers, and if we do not support our 
officers they cannot do the work. If your officers do 
not do the work, place other men in the office. 

I want to thank you for this unanimous election. I 
do not know what else to say, as I have already said 
my speeches in that direction were almost stereotyped. 
Again I thank you. (Cheers and prolonged applause.) 

The^ President : Mr. Chairman of the Nominating 
Committee, I hereby call upon you for the names of 
the two trustees for the ensuing three years. 

Mr. Frankfurter : For trustees : A good and hard 
fighter and worker who always has his heart in the 
right place. Max Koppel, of Chicago, for three years. 
(Applause.) 

The second is also a good scrapper from a State 
which has proven that it can do a thing and bring 
about what it wants— Mr. Peter J. Zehnder, of Day- 
ton, Ohio. (Great applause.) 

The President: Gentlemen, the Nominating Com- 
mittee place before you for the office of Trustees for 



the ensuing three years, Mr. Max Koppel of Chicago, 
and Mr. Peter J. Zehnder, of Dayton, Ohio. 

Motion was duly made, seconded and unanimously 
carried, that these gentlemen be elected to the offices 
named. 

The President : Now I think that disposes of the 
election of the National officers. I am sure you will 
agree with me that the Nominating Committee fully 
deserves a vote of thanks, for the intelligent and able 
manner in which they have selected the men for our 
standard bearers. Let us have a rising vote of thanks 
to the Nominating Committee. 

(A rising vote of thanks was then tendered to the 
Nominating Committee.) 

The President : One thing more ; we must not 
forget in extending votes of thanks to the different 
workers, the proprietors of the beautiful place where- 
in we have held our convention. You will agree with 
me that we could not have had a more ideal place for 
our convention ; this beautiful garden, the catering, the 
accommodations, convention hall and banquet hall, and 
I feel sure that you will agree with me that they have 
done all possible to make our convention comfortable 
and a success. I will be glad to entertain a motion 
for a vote of thanks to the proprietors. 

Motion made by Mr. Klooz, seconded by Mr. Jans- 
sens, that a vote of thanks be spread on the minutes to 
the proprietors of Terrace Garden, New York, for the 
manner in which they have taken care of the conven- 
tion, was carried unanimously. 

The President : I ought to call upon a committee 
to conduct your worthy National President to the 
chair, but that is not necessary. As Vice-President, 
he is already here. I will, however, appoint Mr. Wag- 
ner and Mr. Knapp to escort the worthy Vice-Presi- 
dent to the chair. 

(Messrs. Wagner and Knapp escorted Mr. Klooz to 
the chair.) 

The President : There is a little more business we 
have to get through with. The next business before 
this convention is the selection of our next annual 
convention meeting place. Secretary Miller will read 
to you invitations from the different States desiring 
our presence next year. 

(Secretary Miller then read letters from the Victory 
Hotel of Put-in-Bay, Ohio: Hotel Statler, Buffalo; 
Chamber of Commerce, Buffalo ; Atlantic City Bureau 
of Publicity. Atlantic City Board of Trade, Atlantic 
City Hotel Men's Association, Atlantic City Business 
League ; Indianapolis Hotel Association and Restaur- 
ant Keepers' Association, Commercial Club of In- 
dianapolis ; Toledo Hotel Men's Association, Toledo 
Chamber of Commerce.) 

The President: Gentlemen, what is your pleasure 
regarding the next city for our annual convention? 

Mr. Wagner : There has been a great deal read 
here by Mr. Miller, and some very good inducements 
to come to these different places to hold your con- 
vention. I thought I would wait until Mr. Miller was 
through with all those letters to see if we could offer 
something more than they are offering. 

Now while we would do anything to make a fight 
for the convention in Pittsburg this coming year, and 
still want it, and in fact all the people of Pittsburg 
— and I need not mention the Pittsburg Stewards 
Club, who are very anxious to entertain the Interna- 
tional Stewards Association — due to the fact that there 
seems to be a great deal of work on this Training 
School question, they are the only people that we will 
take our hats off to. We want to make a very strong 
invitation for the I. S. A. to have their next conven- 
tion at Pittsburg. We can entertain you nicely, and 
probably with something new, due to the fact that we 
have a great many manufacturing plants in our town. 
We can take you through some of the largest steel 
plants in the world, as well as the Westinghouse Com- 
pany's electric plant, the gigantic plant of H. J. Heinz 
Company, and others. We have very good hotels to 
take care of this convention, and I believe that the 
managements of the hotels can extend a more cordial 
invitation than I am able to do. 



91 



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92 



Mr. Falisse: Fellow members and Past President 
— (turning to Mr. Morris) — I am the first one to ad- 
dress you in this way — I have a word of suggestion 
to offer. Two years ago, in Niagara Falls, we select- 
ed Chicago as the next meeting place and decided to 
carry the next convention after the Chicago conven- 
tion to New York. Let us in 1909 go to Indianapolis, 
where we will take up the important work of the train- 
ing school, and have the Winona Technical Institute 
there to go to. Then in 1910 let us go to Pittsburg. 
(Applause.) Of course the 1909 convention may 
change it, but we can give Pittsburg the privilege of 
being the first to invite us there in 1910. 
The President: Any other remarks? 
Mr. Klooz: Mr. President. I think that Pittsburg 
would be awfully anxious to have a convention and 
could entertain you as well as anybody. I think the 
first consideration in the matter is the knowledge we 
would derive by going to Indianapolis, where we could 
take up the training school question so well. That 
seems to be our main topic for discussion and consid- 
eration, and I think Pittsburg will corroborate me 
when I say if you do not decide on Indianapolis we 
would like you to convene at Pittsburg. (Applause.) 
A motion was then put, seconded and carried unan- 
imously that the next convention of the International 
Stewards Association be held in Indianapolis, Indiana. 
The President : My next duty is to turn the gavel 
over to a man whom I believe is going to be one of 
our greatest standard bearers. I will ask that he kind- 
ly assume the chair and finish the routine of business 
for this convention. 

(President Falisse took the chair amid great ap- 
plause.) 

President Falisse: Gentlemen, taking the duty of 
President elect, I thank the members for the vote they 
have given me. I want to thank you once more. 

Yesterday my friend, Mr. Koppel, asked for a vote 
of thanks to President Morris. We are not going to 
undo that vote of thanks, but we are going to tender 
Mr. Morris another vote of thanks. For two years he 
has been your standard bearer, and he has been a man 
who has done a great deal of hard work for the I. S. 
A. As I told you at Chicago, scarcely a week would 
go by without a letter being exchanged between Mr. 
William Morris, better known as "Billy," and myself 
I see that he has not grown any grayer than he was 
during the beginning of the year, so we evidently have 
not been as hard on him in 1908 as we were in 1907. 
Then if there is another man that knows his work in 
the I. S. A., it is certainly our good old friend, Jake 
Miller. I ask you gentlemen to give a rising vote of 
thanks to retiring President William H. Morris and 
Secretary Jacob Miller, and with that vote of thanks 
to give three cheers and a tiger. (The cheers and 
tiger were given.) 

Past President Morris : I thank you sincerely for 
your good will and friendship. I have done nothing 
more than my duty as it has occurred to me in the 
discharge of those duties. I want to thank you once 
again for the honors conferred upon me, and I 
assure you that while not in office, I am still an active 
member, and shall always be found on the firing line. 
(Applause.) 

President Falisse: As I will not be able to attend 
the meeting of the Board of Trustees in Chicago, I 
appoint you, Mr. Morris, my proxy, to act fully for 
me. 

The Educational Committee has a great work before 
them, and I do not know of anybody else than the 
one selected who is more fit for the chairmanship. 
The greatest thing we will have to do is to study the 
question of the training school. We have with us a 
man who has been a hard worker in the ranks of the 
I. S. A. since the beginning of-'its organization, and I 
am glad to see him again with us. I take great pleas- 
ure in appointing as Chairman of that Educational 
Committee Mr. Eugene Girard of Niagara Falls. (Ap- 
plause.) 

I will appoint Mr. O. W. Gueldemeister as Record- 
ing Secretary. 



I now appoint Mr. Milo E. Westbrooke as Official 
Chemist. 

I think that it is unnecessary to say who will be our 
next attorney. He is here; Arthur C. Hoffman will 
continue in the office that he has held during the past 
years. 

I am glad to see at this meeting also a gentleman 
whom we all love and respect; a gentleman who has 
done lots for the welfare of the I. S. A.;, a gentle- 
man who takes interest in the I. S. A., who calls us 
the Doctors of the Kitchen. We need a doctor. We 
need a surgeon. I refer to your old friend, Dr. J. J. 
Leppa, and he will be our Surgeon General. 

Mr. Koppel : I wish to make a motion that a vote 
of thanks be extended to the Assistant Secretary, Mr. 
Bevens, for the excellent work he has done. 

Secretary Miller: I second the motion. 

Motion put and unanimously carried. 

Dr. Leppa : Mr. President and members of the 
Stewards Association, I make an amendment to the 
statement of Doctors of the Kitchen. I will give you 
the title of Hygienic Physicians. 

The President: Any other motions? (No re- 
sponse.) 

As the question of the training school is of great 
importance, I will now appoint a committee on that 
question. 

O. W. Gueldemeister, Rochester, N. Y., Chairman ; 
Albert Menjou, Cleveland, O. ; August Ratz, St. Louis, 
Mo.; Arthur C. Hoffman, Chicago; Luke J. Minne- 
han, Pittsfield, Mass., and Adolph Meyer, New York, 
members of that committee. 

Gentlemen, if you have no further motions, we will 
entertain a motion to adjourn. 

On motion, duly seconded, the convention then ad- 
journed sine die at 4:45 p. m., Terrace Garden, New 
York, September 10, 1908. 

Jacob Miller, Secretary. 



THE BANQUET. 

The annual banquet was held in Terrace Garden 
Thursday night, when 300 were present. Among the 
guests were Dr. Harvey W. Wiley, the government 
pure food expert, and Oscar Tschirky, who is much 
better known to fame as "Oscar, of the Waldorf." 

Toasts on the menu were those of "The Associa- 
tion," "The Steward," "The Ladies" and "The Press." 
They were responded to by D. B. Provan, Philadel- 
phia; Dr. Wiley, Wm. H. Morris of Chicago, E. H. 
Nies and J. M. Miller, Mr. Brown of the Massachu- 
setts Hotel Keepers Association, Mr. John Willy of 
Chicago, and Mr. C. E. Corus of the Hotel World, 
Chicago. The last speaker was "Oscar, of the Wal- 
dorf." 

"Oscar" said the hotel men of today needed brains 
to conduct their business, and the fact that they suc- 
ceeded was an indication that they had brains and in- 
telligence. He said the steward today must be a 
gentleman, and that he was just as much entitled to 
respect as the banker or any other professional man. 

"The hotels," he said, "have become the homes of 
the people and we are making them so. We know 
what they want, and the fact that we are able to give 
it to them makes the hotel successful." 

"Oscar" was warmly applauded, and elected an ac- 
tive member of the association by his request. 

Dr. Wiley pleaded for the support and co-operation 
of the hotel in the warfare against impure foods. 

"You stand near the welfare of the people," he said, 
"and there will be no difficulty if you will see to it 
that the people get what they ask for and what they 
need. If you buy your supplies of men who make pure 
foods there will be no need of laws. We want out- 
whiskey and our brandy old and our chickens and fish 
young. I want your help and support in this fight for 
pure foods." 

Dr. Wiley pleaded for American names for American 
products and was warmly applauded. 



93 



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94 



NEW MEMBERS ELECTED DURING CON- 
VENTION. 

1. Louis Becker, Chicago, 111. 

2. F. J. Smith, St. Louis, Mo. 

3. John J. Geis, Dayton, O. 

4. Adolph F. Voss, St. Louis, Mo. 

5. Jas. H. Bowker, Merider., Conn. 

6. Wm. H. Buckley, Mobile, Ala. 

7. Wm. H. Kerns, Mobile, Ala. 

8. Robt. Jones, Philadelphia, Pa. 

9. Jas. H. Winser, Chicago, 111. 

10. G. E. Keiner, Swarthmore, Pa. 

11. Wm. M. Kimball, Springfield, Mass. 

12. Aug. Husing, New York, N. Y. 

13. John Pegg, Scranton, Pa. 

14. Louis Kuehnreich, Syracuse, N. Y. 

15. Oscar Tschirkey, New York, N. Y. 

Reinstated: 
Louis N. Schmidt, Philadelphia, Pa. 
E. V. Boblett, Webster Springs, W. Va. 

After the banquet occurred the Grand Ball at Ter- 
race Garden, where 200 couples enjoyed the eyening 
and many remained until the wee small hours in the 
morning, closing- the social features provided by the 
New York Branch of the I. S. A., at the Eighth An- 
nual Convention, which has been voted by all present 
as the best ever since, the birth of the I. S. A., with 
Vive la I. S. A. 



BOSTON BRANCH, I. S. A. 

Boston, August 27, 1908. 
BOSTON STEWARDS' CLUB. 

This club, born at U. S. Hotel, Aug. 26th, 190S, is 
going to live, if large attendance is a sign of life. The 
fortnightly meeting of the club was held in U. S. 
Hotel, Sept. 18. Mr. M. A. Hickey, President, occupied 
the chair, and there were over twenty members pres- 
ent. With the applications now on hand the member- 
ship next meeting will reach thirty. On account of 
the winter coming on, it was decided to change the 
day of meeting from Thursday to Monday, and give 
the members a better opportunity to attend, as Mon- 
day is generally the quietest day in the week. After 
the business of the meeting was dispensed with, a live- 
ly discussion took place under the head of the Help 
Question, and more on this point will be heard of in 
the near future. 

Mr. M. A. Hickey gave a twenty minutes' talk on 
the New York convention, which all the members were 
very much interested in. Mr. Hickey also gave the 
new club sound advice on allowing drink at their 
meetings, and converting the meetings into a boozing 
club. He did not disapprove of a little refreshments 
at meetings. Moderation, he said, was true temper- 
ance. Next meeting at the U. S. Hotel, Oct. 5th, 1908. 
Phillip McGee, Sec'y. 



CONSTITUTION AND BY-LAWS 
of 
INTERNATIONAL STEWARDS' ASSOCIA- 
TION. 

Passed, approved and adopted by the Eighth Annual 
Convention, September 8th, gth and 10th, 1908, New 
York City, N. Y. 

CONSTITUTION. 

ARTICLE I. 

NAME, BOARD OF DIRECTORS, BOARD OF TRUSTEES AND 
PRINCIPAL OFFICE. 

Section 1. This body shall be known by the name, 
style and title, "International Stewards' Association," 
with its principal office in the City of Chicago, County 
of Cook and State of Illinois. 

Sec. 2. The National Body of the Association shall 
consist of the following: A National President^ a 
National Vice-President, a National Secretary, a Na- 
tional Treasurer, a National Board of Trustees (six in 
number) and all members of the association (in good 
standing) present or represented at the annual or spe- 
cial conventions of the National Body. 



Sec. 3. The National Body reserves the sole power 
to establish, regulate and control the forms and cere- 
monies of all work of the association. 

(a) To prescribe the form and color of the regalia 
and emblems. 

(b) To establish State Branches and Local Clubs 
in the United States and all its possessions, including" 
Mexico, Canada and its dominions, and the North 
American islands. 

(c) The exclusive right for doing the matters and 
things necessary for the promotion and welfare of the 
association. 

Sec. 4. The National Board of Directors of the 
National Body shall consist of a National President, 
a National Vice-President, a National Secretary, a 
National Treasurer and the National Board of Trus- 
tees. 

ARTICLE II. 

APPOINTED OFFICERS. 

Section I. There shall be appointed by the National 
President, State Regents after each annual convention 
or when necessary, or to fill vacancies, such State 
Regents to represent the National President in the 
State or Territory for which they are appointed, such 
State Regents shall make reports to the National 
President annually or oftener as the National Presi- 
dent may dictate, upon the progress and work per- 
formed by them, and such State Regents shall from 
time to time recommend such matters and things 
which they deem best for the progress, good, welfare 
and promotion of the interests of the association. 

Sec. 2. The National President shall appoint a Ser- 
geant-at-Arms, an Educational Committee, a Commit- 
tee on Law, a Transportation Committee and such 
other committees as he may deem necessary. 

Sec. 3. The Committee on Membership shall con- 
sist of the members of the National Board of Trus- 
tees, unless otherwise provided for in the annual con- 
vention of the association. 

Sec. 4. All disputes and grievances shall be re- 
ferred to the National Board of Trustees, and their 
decision thereon shall be supreme and final. 

Sec. 5. The National President shall appoint a 
judge and two tellers at all elections of national offi- 
cers for the association, which tellers shall count the 
votes or ballots, and announce the results of such 
votes or ballots to the presiding officers in annual 
convention. 

Sec. 6. The National President and the National 
Secretary shall be ex-officio members of the National 
Board of Trustees and of all other committees of the 
association. 

ARTICLE III. 

MEETINGS. 

Section 1. The National Body shall hold its regu- 
lar annual conventions between the 15th day of Au- 
gust and the 1st day of September of each and every 
year, commencing at 10 a. m., on the day named by 
the National Board of Directors, and at such place as 
may have been designated at the preceding regular 
annual convention. 

Sec. 2. Special sessions of the association may be 
called by the National President when unanimously 
requested so to do by the National Board of Direct- 
ors, and only such business shall be transacted for 
which such special session is called ; not less than 
twenty (20) days' notice (such notice to be published 
in the Official Bulletin of the association) shall be 
given of the calling of such special session. 

Sec. 3. A majority of the National Officers of the 
association and the National Board of Trustees shall 
constitute a quorum of the National Board of Direct- 
ors, and three members of the National Board of 
Trustees shall constitute a quorum of the National 
Board of Trustees. 

ARTICLE IV. 

STATE BRANCHES AND LOCAL CLUBS. 

Section 1. There shall be established by this asso- 
ciation, State Branches and Local Clubs, anywhere 
within the jurisdiction of the association, and as pro- 



95 



A.SILZ 



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96 



vided for in and by the charter and constitution of 
this association. 

Sec. 2. The State Branches and Local Clubs of the 
Association shall be vested with the power to elect 
their own officers, make by-laws (wherein they do not 
conflict with those of the National Body), for their 
government, all of which must be in conformity with 
the Charter, Constitution and the By-Laws of the As- 
sociation. 

Sec. 3. Not more than one State Branch of the as- 
sociation shall be established in any state, territory 
or otherwise, nor shall more than one Local Club of 
the association be established in any city or town 
within the jurisdiction of the association, and as pro- 
vided for in and by the Charter and Constitution of 
the association. 

Sec. 4. The Presidents of the State Branches and 
Local Clubs shall report their progress half-yearly or 
oftener to the National President. 
ARTICLE V. 

TERMS OF OFFICE. 

Section 1. The National President, the National 
Vice-President, the National Secretary and the Na- 
tional Treasurer shall be elected for the term of one 
year, and shall hold office until their successors shall 
have been installed, at which time they shall surrender 
to the National Board of Trustees all properties, doc- 
uments or other belongings of the association which 
they have in their possession or under their control. 
Such National Officers to be elected at each and ev- 
ery regular annual convention of the association. 

Sec. 2. The National Board of Trustees shall be 
elected at each regular annual convention for a period 
of three years, in such manner that two shall be elected 
at each regular annual convention of the association, 
and to fill the places of such National Trustees retir- 
ing, and whose terms of office have expired. 

Sec. 3. The National President shall make no ap- 
pointments extending beyond his terms of office. 

Sec. 4. All moneys received and belonging to the 
association by any officer or member shall be surren- 
dered by such officer or member to the National Sec- 
retary, who shall deposit such moneys so received in 
such banks or bank or other place or places as may be 
designated by the National Board of Trustees. 

Sec. 5. The property of the association cannot be 
divided or parceled out, nor can the association be 
dissolved, as long as ten members of the association 
(in good standing) desire its continuance. 

Sec. 6. The constitution of this association may be 
changed or amended only in regular annual conven- 
tion or at a special convention called for that par- 
ticular purpose. Notices of such change or changes, 
amendment or amendments proposed shall contain in 
full the proposed change or changes, amendment or 
amendments signed by the member or members pro- 
posing such, and such notice or notices shall be mailed 
to the National Secretary, who shall affix the seal of 
the association to such original notice or notices, and 
he shall cause to be published in the Official Bulletin, 
styled "The International Stewards' Bulletin" such 
change or changes, amendment or amendments to the 
constitution for a period of thirty (30) days prior to 
the convening of the National Body in regular annual 
or special convention. 

All change or changes, amendment or amendments 
to the constitution shall require a two-thirds vote of 
the members present or represented, for adoption. 

Sec. 7. The by-laws of this association, and in ac- 
cordance with the Constitution and Charter, may be 
from time to time changed, amended or abolished at 
any regular annual or special convention of the Na- 
tional Body by a majority vote of the members present 
or represented, without previous notice. 

BY-LAWS. 
ARTICLE I. 

MEMBERSHIP, DUES, ETC., ACTIVE MEMBERS, HONORARY 
MEMBERS. 

Section 1. Any male, white, of the age of twenty- 
one (21) years or upwards, who has served as a stew- 



ard, assistant-steward, caterer, or as manager or pro- 
prietor of any reputable hotel, club, cafe, restaurant, 
steamship-line, dining car system or apartment house, 
who is and has acted as caterer and employer of help 
for at least one year, may become a member of this 
association, by filing his application in writing with 
the National Secretary of this association, and by the 
paying of such fees as the by-laws shall provide, Pro- 
vided; his application for membership shall be proper- 
ly endorsed and favorably acted upon by the member- 
ship committee. 

(a) The admission fee for Active Members shall 
be the sum of Five ($5.00) Dollars; yearly dues Five 
($5.00) Dollars. 

(b) All dues shall be paid annually and date from 
January 1st to December 31st, and shall be payable 
on the first day of January of each and every year. 
Members joining after July first shall pay the sum 
of Two Dollars and Fifty cents ($2.50) for dues (in 
addition to the Five ($5.00) Dollars admission fee), 
and which shall include all dues to December 31st 
of such year in which such member has joined. 

Sec. 2. There shall be paid by the association out 
of the annual dues so received by it, from each and 
every member the sum of One ($1.00) Dollar per 
annum per member, to the State Branch under whose 
jurisdiction such member resides, and in the event 
that such member is not within the jurisdiction of a 
State Branch, then and in such event the association 
shall pay to the Local Club to which such member 
is attached the sum of One ($1.00) Dollar per member 
annually, which said sum of One ($1.00) Dollar is to 
be deducted out of the annual dues so received by the 
association from such member. A State Branch or 
Local Club shall not receive nor be entitled to any 
part or parcel of the dues received by the association 
from any member, such member being admitted in the 
association, after July 1st of any year. 

(a) There shall be paid by the association to the 
State Branch or to the Local Club for each and every 
member proposed and admitted to membership in the 
association, and which State Branch or Local Club 
so proposed such member for membership, Fifty (50%) 
per cent of the admission fee so received from such 
member by the association. 

(b) Such sum or sums of money paid by the asso- 
ciation to the State Branch or Local Club shall be 
used by them for their support and maintenance. 

(c) To the National Board of Trustees is reserved 
the right and power in cases of urgent necessity or 
need, when so requested by the National Board of 
Directors to levy one special assessment against each 
and every member of the association during each and 
every year. 

HONORARY MEMBERS. 

Sec. 3. The National Board of Trustees, may in 
their discretion elect any individual or individuals who 
has or have rendered special valuable services for the 
promotion and advancement of the interests of the 
association, or the welfare of its membership, to Hon- 
orary Membership, which Honorary Membership shall 
be free of all fees and dues. The member or members 
recommending such individual or individuals for such 
Honorary Membership shall state in writing to the 
National Board of Trustees, the nature of such services 
rendered by such individual or individuals, and the 
results obtained from the services rendered by such 
individual or individuals to the association. 
ARTICLE II. 

DUTIES OF OFFICERS. 

Section I. The National President shall preside at 
all annual and special conventions of the association 
and at the meetings of the National Board of Direc- 
tors. He shall enforce order and decorum, and decide 
all questions of order without debate, subject to the 
appeal by any member or members in good standing; 
he shall also appoint all subordinate officers of the 
National Body and all committees, unless otherwise 
provided for in regular annual convention. He shall 
cast the deciding vote in all cases where a second bal- 
lot having been called shall again be found equally 



97 



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JOHN II. WEISS. President 

CARL M. GOTTFRIED. Secretary 

FRED GUNDRUM, Vice-President 

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'.IS 



divided (except in the election of National Officers). 
He shall sign all papers and other documents as may 
be required for his authentication. He shall call the 
National Vice-President to preside during any debate 
or discussion before the convention upon any question 
he may desire to debate upon. 

Sec. 2. The National Vice-President shall be the 
assistant of the National President and shall have 
charge during the absence of the National President. 
He shall appoint all minorities of committees when so 
ordered. In the event of the removal or death or in- 
ability of the National President to act, the powers and 
duties of the office of the National President shall de- 
volve upon the National Vice-President. 

Sec. 3. The National Secretary shall attend all 
meetings of the association, of the National Board of 
Directors and of the National Board of Trustees when 
possible. He shall at each annual convention present a 
written report of the finances and general financial 
condition of the association. He shall also be allowed 
the expenses for maintaining the principal office of 
the association and the expenses for books, papers and 
stationary as are necessary and in conformance with 
his duties. He shall have charge of the official seal 
of the association and shall be provided with an im- 
pression of the seal of each and every State Branch 
and Local Club established within the jurisdiction of 
the association. He shall also attend to all business 
matters and correspondence of the association, and 
shall have charge of the books, papers and documents 
of the association. He shall keep an accurate account 
in book form of all moneys received and disbursed. 
He shall be entitled to receive all moneys paid by 
members for admission fees, dues or otherwise be- 
longing to the association, and shall deposit such 
moneys received in such bank or depository designated 
by the National Board of Trustees, subject nevertheless 
to the order of the National Treasurer. He shall also 
draw all orders on the National Treasurer for such 
sum or sums of money as may be required or appro- 
priated by the proper authorities, and such orders 
so drawn shall be so attested by him. His books shall 
be open for inspection to the National Board of Trus- 
tees or its Finance Committee at all times. He shall 
perform such other duties as may be required of him 
by the association, and for such duties so performed 
shall receive such compensation as may be determined 
and agreed upon by the National Board of Trustees in 
their sound judgment and discretion. 

He shall further give bond in the sum of One 
Thousand ($1,000.00) Dollars for the faithful perform- 
ance of his duties and trust imposed in him. 

Sec. 4. The National Treasurer shall keep an ac- 
curate account of all moneys deposited to the credit 
of the association by the National Secretary, any mon- 
eys belonging to the association received by him shall 
be delivered by him to the National Secretary, who 
shall deposit such moneys received from the National 
Treasurer as hereinbefore provided. 

(a) He shall sign all checks and drafts in payment 
of bills and claims approved and ordered paid by the 
National Board of Trustees. 

(b) He shall render a statement in writing of the 
funds on hand and the disbursements by him when- 
ever so required by the National Board of Trustees. 

(c) He shall deposit all funds exceeding the sum 
of Five Hundred ($500.00) Dollars with such bank 
or depository as may be designated by the National 
Board of Trustees, which said fund exceeding the sum 
of Five Hundred ($500.00) Dollars shall be so deposit- 
ed that the same will draw interest at the minimum 
rate of three (3%) per cent per annum. 

(d) He shall at the expiration of his office deliver 
all books, papers and moneys belonging to the Asso- 
ciation to his successor or to such other person or 
persons as the National Boar.d of Trustees may direct. 

(e) Before entering upon the duties of his office 
he shall give his own personal bond secured by two 
good realty owners or some good surety company bond 
(subject to the approval of the National Board of 
Trustees) in the sum of Two Thousand ($2,000.00) 



Dollars as security for the faithful performance of 
the trust confided in him, such bond to be made pay- 
able to the National Board of Trustees. 

(f) He shall deliver all books, papers, documents 
or otherwise to the National Board of Trustees upon 
demand by them. 

Sec. 5. The National Board of Trustees shall have 
charge of and general supervision of the funds and 
all other property belonging to the association. They 
shall hold and retain the official bonds of all officers 
and others as are required to give bonds and shall 
have control of all awards for printing and the pur- 
chase of all supplies required by the association. 

(a) They shall elect their own chairman and shall 
appoint the committee on membership and finance out 
of their own number. 

(b) They may from time to time order the pay- 
ment of such salaries or compensation for services 
rendered by any one for the association and they may 
make such appropriations as they in their opinion 
believe right and proper and for the interests and the 
welfare and the promotion of the affairs of the asso- 
ciation. 

(c) They shall have full power and authority to 
fill all vacancies of elective office for the year or un- 
expired time that such vacancy occurs. 

(d) The National Board of Trustees may impeach 
any officer for neglect or misconduct of office and are 
empowered to remove or supplant such officer charged 
with misconduct or neglect, impeachment proceedings 
and charges in order to be sustained, must be by a 
two-thirds vote of the National Board of Trustees. 

(e) The National Board of Trustees shall meet at 
least once every month during the year, at such time 
and place as may be agreed upon between themselves. 
A full report of each and every meeting so held by 
the National Board of Trustees shall be published in 
the Official Bulletin of the association, such report 
shall contain a detailed account of the receipts and 
disbursements, and also a list of the names and post- 
office addresses of each and every applicant proposed 
and accepted. 

(f) The National President or the National Sec- 
retary by request of three members of the National 
Board of Trustees, may call a special meeting of the 
National Board of Trustees or the National Board of 
Directors, if deemed necessary. 

(g) The National Board of Trustees are empow- 
ered to demand all property and funds of and belong- 
ing to the association from the retiring officers, and 
to render the same to their successors in office, and 
at the time of the installation in office of such suc- 
cessors 

(h) The National Board of Trustees shall install 
the National Secretary and an assistant, or such other 
officers as may be deemed necessary in the principal 
office of the association, with proper instructions for 
the performance of their duties, and may install all 
such other help as they may in their opinion deem 
necessary in conducting and transacting of the business 
of the association. 

(i) To the National Board of Trustees shall be 
preferred all charges against members of the associa- 
tion. They shall hear all the evidence and shall ren- 
der their judgment, such judgment to be supreme and 
final. 

(j) The National Board of Trustees shall cause_ to 
be published in the Official Bulletin monthly, a report 
of the finances of the association as well as the dis- 
bursements and shall at each annual convention make 
a detailed report in writing of all funds on hand and 
the disbursements for the current past year, including 
in such report a detailed statement of all property 
belonging to the association. 

(k) In the event, that a member elected as a Na- 
tional Trustee, cannot attend the sessions of the Na- 
tional Board of Trustees, he shall in writing appoint 
and delegate some member (in good standing) in the 
association, to act as his proxy, delegating such proxy 
in his name and stead to attend all the sessions of the 
National Board of Trustees, with full power to vote 



99 




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100 



and take part in all the business or otherwise trans- 
acted by the National Board of Trustees. 

(1) Prior to the appointment and the delegating of 
such member to act as proxy, the National Trustee 
unable to attend the sessions of the National Board 
of Trustees shall first submit to the National Board 
of Trustees the name and address of such member he 
so proposes to appoint as his proxy, for the approval 
of the National Board of Trustees, and in the event 
that the National Board of Trustees in their sound 
judgment and wisdom see fit to except to such mem- 
ber proposed as proxy for the absent National Trustee, 
then and in such event such elected National Trustee, 
being unable to attend the sessions of the National 
Board of Trustees shall submit to the National 
Board of Trustees the name of some other member 
(in good standing) in the association, and whose name 
has not been heretofore proposed, for the approval or 
otherwise of the National Board of Trustees. 

Sec. 7. The National Board of Directors of the 
association shall meet at least once during the year 
prior to the convening of the regular annual conven- 
tion of the association to ratify such business as trans- 
acted by the several departments of the association dur- 
ing the past current year. 

The National Board of Trustees of the association 
shall meet within thirty (30) days subsequent to each 
and every regular annual convention and any special 
convention for the purposes of ratifying the legisla- 
tion and business transacted during such regular an- 
nual convention or special convention. 

Sec. 8. The reports of all officers of the associa- 
tion shall be made in writing, and which reports shall 
be presented to the National Body on the first ses- 
sion of each regular and annual convention. 

Sec. 9. The State Regents as the personal rep- 
resentatives of the National President shall devise 
plans for the progress, promotion and interests of 
the association, which plans so devised by the State 
Regents for the progress, etc., of the association shall 
be first submitted to the National President for his 
approval. 

(a) They shall do all in their power to establish 
State Branches and Local Clubs, and shall render 
a report to the National President of the pro- 
gress of such State Branch or Local Clubs 
over which they have been so appointed. All reports 
from State Branches or Local Clubs shall be made 
to the National President. 

(b) The State Regents shall remain in continuous 
and friendly touch with the State Branch and Local 
Clubs or which they have been appointed, and official 
stationery shall be provided them by the association. 

(c) The State Regents shall make a full and de- 
tailed report of their work as such State Regents to 
the National President at least twenty (20) days 
prior to each and every regular annual convention. 

Sec. 10. The Educational Committee shall be com- 
posed of not less than five (5) members and more 
if necessary, active or otherwise, and may include 
a chemist, a physician, an attorney, and one represen- 
tative of the hotel press. It shall be their duty to com- 
pile statistics of interest to the stewards' profession, 
make food researches, study the relation of food adul- 
terations to public health, cooking and catering, and 
shall issue monthly bulletins to be mailed to each mem- 
ber covering the result of their work. They shall 
promulgate all other kinds of useful information per- 
taining to the business of the association in their bul- 
letins. 

(a) They shall furnish samples and information 
to the "Food Exhibits" and to the principal office of 
the association, and they shall make a full report of 
all their work for the past current year at each regular 
annual convention, if so found necessary. 

(b) The bulletin issued by the Educational Com- 
mittee shall not contain any advertising matter whatso- 
ever. 

(c) The chairman of the Educational Committee 
shall appoint the editor of the Official Bulletin, during 



his term of office, subject to the approval of the Na- 
tional President. 

ARTICLE III. 

PRINCIPAL OFFICE, BUREAU OF EMPLOYMENT AND 
BULLETINS. 

Section 1. The principal office of the association 
located in the City of Chicago, County of Cook and 
State of Illinois, shall contain the office of the Nation- 
al Secretary. All communications, business or other- 
wise, shall be addressed to the National Secretary. 

(a) Periodical and monthly bulletins shall at all 
times be kept in the principal office of the association 
for the use, benefit and convenience of its members. 

ARTICLE IV. 

EMERGENCY FUND. 

Section 1. To the National Board of Trustees is 
reserved the right and they are empowered to devise 
ways and means of creating an Emergency Fund, 
either by special assessment (such assessment at no 
time to exceed the sum of two ($2.00) dollars per 
member in each and every year) or by selling adver- 
tising space in the Annual Official History published 
by the association, and under the supervision of the 
National Board of Trustees, or by such other ways 
and means as they, the National Board of Trustees, 
in their opinion may see fit. 

Sec. 2. This Emergency Fund shall be used only in 
cases of urgent need for the assistance of a member or 
members or their families (if such member or members 
are in good standing) under the direction of the Na- 
tional President and the Chairman of the National 
Board of Trustees. 

ARTICLE V. 

STATE BRANCHES AND LOCAL CLUBS. 

Section I. In any city or town within the jurisdic- 
tion 'of the association, as provided for in and by its 
Charter and its Constitution, five (5) or more mem- 
bers (in good standing) may form a State Branch 
or Local Club, elect its own officers and enact laws 
for its government (wherein such laws do not conflict 
with the National Constitution or its By-Laws) and 
the members thereof shall be held responsible to' the 
association for the support and maintenance of such 
State Branch or Local Club. 

(a) The State Branches or Local Clubs shall have 
the power to devise and carry out such plans as they 
may deem best for the increase, extension and gen- 
eral welfare of the association (wherein such plans and 
devices do not conflict with the plans and 
devices of the association) and all such plans and 
devices of the State Branches or Local Clubs shall 
first be submitted for the unanimous approval of the 
National Board of Trustees. 

(b) State Branches and Local Clubs shall apply 
to the National Secretary for their proper charter or 
warrants, accompanied by a copy of the by-laws pro- 
posed to be adopted by them, which application for a 
warrant or charter shall be submitted by the National 
Secretary to the National Board of Trustees for their 
approval. 

(c) Local Clubs shall be secondary to the branches 
of their state. 

(d) Applications for warrants or charters to es- 
tablish State Branches or Local Clubs shall be made 
in writing, addressed to the National Secretary on the 
regular forms prescribed and provided by the associa- 
tion, such applications to be made by not less than 
five (5) members of the association (in good stand- 
ing) and attached to such application shall be a copy 
of the by-laws proposed to be adopted by the appli- 
cants, which application for a warrant or charter and 
a copy of the by-laws proposed to be adopted by the 
applicants, shall be presented by the National Secre- 
tary to the National Board of Trustees for their ap- 
proval. 

(e) Upon the approval by the National Board of 
Trustees of the application for a warrant or charter 
and upon the approval of the proposed by-laws submit- 
ted by such applicants the National Secretary shall 
cause to be issued to such applicants under the seal 



101 



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102 



of the association a warrant or charter as applied for. 

(f) Immediately upon the receipt by the State 
Branch or Local Club of a warrant or charter, they 
shall adopt a seal upon which shall be affixed the na- 
tional emblem of the I. S. A. and a copy of the im- 
pression of such seal shall be forwarded by such State- 
Branch or Local Club to the National Secretary with- 
in ten (10) days of the receipt of its charter or war- 
rant. 

(g) To the National Board of Trustees is reserved 
the right and power to approve or reject all or any 
applications for warrants or charters. 

Sec. 2. All State Branches and Local Clubs shall 
be composed of members of the association, and no ap- 
plications for membership (except as hereinafter pro- 
vided) shall be entertained by the National Board of 
Trustees unless presented by the State Branch or Lo- 
cal Club in whose jurisdiction said applicant resides, 
and if there be no State Branch or Local Club es- 
tablished where such member resides, then and in such 
case he or they shall make application for member- 
ship to the National Secretary upon the prescribed 
forms of application used by the association. 

(a) Any person or persons having applied for ad- 
mission to membership in the association who has been 
rejected for good cause by a State Branch or Local 
Club or by the National Board of Trustees, shall not 
be eligible to apply again for membership in the as- 
sociation for a period of six (6) months from the date 
of his or their rejection. 

(b) The names and addresses of such rejected 
applicants for admission to membership in the asso- 
ciation shall be forwarded by the secretaries respect- 
ively of the State Branch or Local Clubs or the Na- 
tional Board of Trustees as the case may be, to the 
National Secretary to be there recorded by him. 

(c.) The secretaries respectively ,of the State 
Branches or Local Clubs shall notify the National 
Secretary of any change in the respective postoffice 
addresses of the members of their branch or club. 

(d) All members of the association not attached 
to any State Branch or Local Club shall notify the 
National Secretary of any change of their respective 
postofnee addresses. 

Sec. 3. All applications for admission to mem- 
bership in the association shall be made on the regu- 
lar prescribed form as used by the association, (such 
forms to be furnished by the National Secretary on 
request), and none other accompanied by the admis- 
sion fee and dues, such fees and dues accompanying 
such application to be made payable to- the order of 
the National Secretary. 

(a) State Branches and Local Clubs shall collect 
the fees and dues for their own support and mainte- 
nances as provided for in and by their by-laws govern- 
ing and controlling their respective branch or club. 

(b) Members of the association and of the State 
Branches and Local Clubs in arrears for six months' 
dues shall be considered "not in good standing," and 
when a member of any State Branch or Local Club 
shall become in arrears for dues to the association for 
a period of six months from January first (1st) of 
any year, and at which time the same are payable, he 
shall be so notified by the National Secretary, (by 
mail), who shall state in such communication the 
amount due and arrears, and if such arrears or dues 
are not paid within six months from the date of such 
notice, his name shall be stricken from the roll of mem- 
bership, and that the same will be published in the 
Official Bulletin of the association, and that he will be 
declared "not in good standing," and will be barred 
from participating in the privileges, affairs, business 
and benefits of the association. 

(c) The annual dues, and the admission fees of 
proposed members in the State Branches or Local 
Clubs shall not exceed the annual dues and admission 
fees of members to the association. 

Sec. 4. Members of State Branches or Local Clubs 
changing their residence to any other city, town or 
state, shall be entitled to admission toi the State 



Branch or Local Club nearest their residence, (if any 
there be) on producing to the officers of such 
State Branch or Local Club his or their mem- 
bership card, certifying him or them to be in good 
standing in the association as well as in the State 
Branch or Local Club from which he or they have de- 
parted, and by exhibiting his official receipt, signed 
by the National Secretary, certifying that he or they 
are in "good standing" in the association, and on the 
exhibition of such certificate, such member or members 
shall be admitted to such State Branch or Local Club 
without the payment of any fee whatsoever. 

Sec. 5. All members of the association shall greet, 
meet and assist one another fraternally in all of life's 
stages, be they of a business or private character so 
that in unity and in friendship the members may 
cherish one of the most prominent objects and the cor- 
ner stone of the association. 

ARTICLE VI. 

VOTING,. GENERAL RULES AND GOOD STANDING. 

Section 1. Only members of the association in 
"good standing" can vote or hold office within the 
gift of the association. Honorary members are not 
eligible to hold office, nor can they cast a vote, but 
they may be appointed for committee duty at their 
pleasure. 

(a) They shall also be privileged to express their 
opinions on all matters concerning the welfare of the 
association, and may offer any suggestions that they 
think of benefit to the association. 

Sec. 2. Any member in arrears for dues or assess- 
ments, as provided for in the by-laws of the associa- 
tion, or in arrears for dues or assessments to the State 
Branches or Local Clubs to which he is attached, for 
a period of six months subsequent to January first 
of any year, and who shall have been notified by the 
National Secretary of such arrears or past dues and 
who shall not within six (6) months subsequent to 
the notice by the National Secretary pay such arrears 
or past dues shall be declared "not in good stand- 
ing," his or their name shall be stricken from the roll 
of membership in the association, and such proceedings 
shall be published in the official bulletin of the asso- 
ciation, and he shall be barred from participating in 
the privileges, affairs, business and benefits of the as- 
sociation. 

(a) In the event that a member is declared "not 
in good standing" (as hereinbefore provided) and he 
is desirous of being reinstated to membership, he or 
they shall make application to the National Secretary 
within ninety (go) days immediately and succeeding 
the declaration by the National Secretary that his or 
their name has been stricken from the roll of mem- 
bership, for reinstatement, at the same time enclosing 
a sufficient sum of money with such application to pay 
all indebtedness due and including in addition one 
year's annual dues in advance, and upon compliance 
with these conditions, he shall be reinstated to active 
membership in the association. 

(b) In the event that a member in arrears for 
dues, as hereinbefore provided, fails to make appli- 
cation within ninety (90) days, as heretofore provided, 
he shall be barred from the benefits of reinstatement, 
and shall make application for admission in such in- 
stance as a new applicant, and such application for 
membership shall be referred to the committee for 
such, purpose. 

Sec. 3. The National Board of Trustees may in 
their discretion and sound judgment grant a respite to 
such member on his making such request in writing, 
addressed to the National Board of Trustees. 

Sec. 4. Every member of the association shall in 
writing notify the National Secretary and the secre- 
taries respectively of the State Branches or the Local 
Clubs to which he be attached, of any change in his 
postoffice address, and shall give his permanent mail- 
ing address ; failing to- do so, shall penalize such 
member to all the penalties that mav be incurred by 
his negligence in not notifying the National Secretary 
nor the secretaries respectively of the State Branch or 



103 




GREEN RIVER 

THE WHISKEY WITHOUT A HEADACHE 



Bottled in all sizes by 



THE GREEN RIVER DISTILLING CO, 

J W McCULLOCH. President. W. H. BOWMAN. Sec'y. and Treas. 

OWENSBORO, KY. 



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Liege, Belgium. 1905 
Milan. Italy, 1906 



HIGHEST AWARDS 

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Portland. Oregon, 1905 
Jamestown, 1W08 



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Straight Whiskey. 



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Marine Hospitals and used by them Ex- 
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CHICAGO 

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lelephones ( Automa ,; c 848 



e Dtreet, 




General Agent 




C. A. Grk;gs, Manager 



G. H. Bent. Supt. 



G. H. Bent Co. 



Manufacturers of 



STRICTLY 
HAND-MADE 

Water... 
Crackers 



The Old Factory, Milton. Mass.. Erected 1827 



Baked in old-fashioned Dutch ovens. Used from the Atlantic to the Pacific. 

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Packed in Tins, Barrels and Boxes. Nutty flavored and crisp. 

The genuine — ask your local dealer, or write 

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104 



Local Club to which he is attached, and mail addressed 
to the address of the member on the books of the Na- 
tional Secretary shall be sufficient notice. 

(a) The secretaries respectively of the State 
Branches as well as the Local Clubs shall notify the 
National Secretary of the changes of residence and ad- 
dresses of members within their jurisdiction. 

Sec. 5. Any member of the association who shall 
do anything detrimental to the welfare and good of 
the association shall have charges preferred against 
him, such charges to be directed to the National 
Board of Trustees. 

Sec. 6. Any member of the association convicted of 
any criminal charge or guilty of conduct unbecoming 
a gentleman shall be expelled in the discretion and 
sound judgment of the trustees. 

Sec. 7. Charges shall be preferred against any mem- 
ber or members who knowingly propose for member- 
ship in the association any unworthy person or persons 
and the National Board of Trustees to whom such 
charges shall be preferred may in their discretion and 
sound judgment suspend or expel such member or 
members so found guilty. 

Sec. S. Any member in "good standing" may pre- 
fer charges against any member or members to the 
National Board of Trustees. 

Sec. 9. Members desiring to resign from mem- 
bership shall do so in writing, notifying the National 
Secretary, and such notice to resign shall be enter- 
tained only when such member or members desiring so 
to resign have fully liquidated his or their indebtedness 
to the association and to the State Branch or Local 
Club to which he may be attached, provided further 
that at the time there are no charges pending against 
such members. 

ARTICLE VII. 

MEETINGS., ANNUAL AND SPECIAL. 

Section 1. There shall be one regular annual con- 
vention of the association, held in the fall of each and 
every calendar year, such convention shall convene not 
earlier than the 15th day of August and not later than 
the first day of September of such year, and at such 
time and place as may have been or may be deter- 
mined upon in annual convention by the majority 
votes of the members present or represented. 

Sec. 2. Special conventions of the association may 
be called by the President at the unanimous vote and 
request of the National Board of Directors, and only 
active associate or honorary members may participate 
in these special conventions. 

Sec. 3. Members of the association in convention 
shall not be allowed to leave the sessions of such con- 
vention without first securing the permission of the 
presiding officer. 

Sec. 4. The State Branch or Local Representative, 
or a representative duly accredited at any regular an- 
nual convention or special convention may vote the 
proxies of all the members of his respective branch or 
club that he may have in his possession and which he 
has been delegated to vote. He may also vote such 
other proxies delegates to him bv members of other 
State Branches or Local Clubs not represented by him, 
and which are in his hands and possession and which 
he has been delegated to vote. 

(a) The National Officers may vote the proxies of 
all members of the association unattached, and such 
proxies of the members of the State Branches or Lo- 
cal Clubs that they have been delegated to vote and 
which are in their hands and possession. 

Sec. 5. Such proxies shall be drafted in legal form, 
such forms to be furnished by the National Secretary, 
which shall be properly executed and duly witnessed 
by one or more witness or witnesses. 

Sec. 6. Twenty (20) active members present in any 
session of the regular annual convention of the as- 
sociation shall constitute a quorum for the transaction 
of all business. 

Sec. 7. The election of officers and all other vot- 
ing shall be transacted bv ballot ; when there is no 
opposition, the unanimous ballot of the body in conven- 
tion shall be cast by the National Secretary. 



Sec. 8. The book on parliamentary law and de- 
cisions entitled "Robert's Rules of Order" shall gov- 
ern the sessions of the association, and shall decide 
all questions not already provided for so far as they 
are applicable and consistent with the constitution and 
by-laws of the association. 

Sec. 9. All former constitutions and by-laws or 
amendments to any general laws of this association are 
hereby repealed. 



DIPLOMA COMMITTEE. 

President Falisse has appointed the following mem- 
bers to draw up resolutions for diploma, to be pre- 
sented at our next convention, to Messrs. Morris, 
Miller and Hoffman. 

The following gentlemen were named is committee: 

Richard Butler, 

Jos. Klein and 

Jos. Opry. 



NEW EDITOR FOR OUR BULLETIN. 

National President Falisse has appointed Herman 
G. Freed, Aldine Hotel, of Philadelphia, Pa., editor of 
the I. S. A. Bulletin. 

Send all communications for the Bulletin to the 
above address until further notice. 



TRAINING SCHOOL COMMITTEE. 

National President Falisse has appointed the fol- 
lowing members on the Training School Committee : 

O. W. Gueldemeister, chairman. 

Albert Menjou. 

Luke J. Minnehan. 

Oscar Tschirky. 

Eugene Girard. 

August Ratz. 

Adolph Meyer. 

George Tune. 

A. C. Hoffman. 

Mr. Gueldemeister resigned as chairman of above 
committee and President Falisse has since appointed 
Mr. Eugene Girard as chairman. 

Since adjournment of our last convention the Finance 
Committee on the Training School have been appoint- 
ed. The following is a record of the Committee's 
work, at a meeting held at Indianapolis, Ind., Dec. 
10, 1908. Mr. L. Fred Klooz, Pittsburg, Pa., chairman. 



PREVIOUS CONVENTIONS 
of the I. S. A. were held as follows.' 

Seventh Annual Convention was held at the Auditor- 
ium Hotel, Chicago, Aug. 20. 21, 22, 1907, detailed 
report of which was published in last year's History. 

The following officers were elected : 

President — Wm. H. Morris, Chicago, 111. 

Vice-President— Fr. F. Falisse, New York, N. Y. 

Treasurer — Gilbert Cowan, Chicago, 111. 

Secretary — Jacob Miller, Hot Springs, Ark. 

Trustees — Martin Frankfurter, Philadelphia ; F. S. 
Murphy, Chicago ; Richard Home, Jr., St. Louis, Mo. ; 
John Kuntz, Chicago. 

New York City was selected for next meeting place. 

Sixth Annual Convention was held at Niagara Falls, 
N. Y., at the home of The Shredded Wheat Company, 
Aug. 27, 28, 29, 30, 1906. Following officers were 
elected for ensuing year : 

President — Wm. H. Morris, Chicago, 111. 

Vice-President — Fr. F. Falisse, New York, N. Y. 

Treasurer — Chas. M. Mickleberry, Chicago, 111. 

Secretary — Jacob Miller, Chicago, 111. 

Trustees — 0. W. Gueldemeister, Rochester, N. Y. ; 
John A. Hill, Chicago. 

Mr. Albert Menjou of Cleveland, O., was nominated 
by the Committee for President, but declined the hon- 
or on account of ill health. 

Chicago, 111., was selected as next annual meeting 
place. 



105 



Hotel and Club Fruit Co, 

JOHN J. DILLON, Mgr. 

Wholesale Fruits 

Phones Bell P. & A. 707 Court Main 
65 Diamond Market, PITTSBURG, PA. 



ESTABLISHED 1835 

S. E. POWELL. President. JOS. NEWTON.Vice-Pres. feTreat . 

A. & M. ROBBINS 

(inoobporatbd) 

DEALERS IN 

POULTRY and GAME 

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NEW YORK 

Telephones 17 and 18 BeeUan 



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Early Fruit and Vegetables 

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106 



Detailed report of convention appeared in Official 
History Book. 

Fifth Annual Convention was held in Convention 
Hall, at Hotel Rudolf, Atlantic City, N. J., Sept. n, 12, 
13, 14, 1905. Following officers were elected: 

President — O. W. Gueldemeister, Cincinnati, O. 

Vice-President — John Cruse, Atlantic City, N. J. 

Treasurer — John C. Roth, Chicago, 111. 

Secretary — Jacob Miller, Chicago, 111. 

Trustees — Albert Menjou, Cleveland, O. ; Joe Oprey, 
New York, N. Y. ; Win. H. Morris, Chicago, 111. ; John 
Kuntz, Chicago, 111. ; Gustave Junker, Reading, Pa. ; J. 
F. Klein, New York, N. Y. 

Mr. Menjou requested that Mr. John Kuntz, of 
Chicago, represent him as Chairman of the Board at 
monthly meetings to be held in Chicago. Mr. Klein 
requested that Mr. J. A. Hill represent him at month- 
ly meetings of the Board. 

Next meeting place was selected and Niagara Falls, 
N. Y., chosen. 

The I. S. A. was presented with a beautiful banner 
by the Atlantic Steward Club. Detailed report of the 
convention appeared in previous History Book. 

The Fourth Annual Convention was held at the 
American Hotel, St. Louis, Mo., Oct. 17, 18, 19, 1904. 

Following officers being chosen : 

President — O. W. Gueldemeister. Cincinnati, O. 

Vice President — John Cruse, Atlantic City, N. J. 

Secretary-Treasurer — Jacob Miller, Hot Springs, Ark. 

Trustees — Chairman, Albert Menjou, Cleveland, O. ; 
L. A. Fischer, Cleveland, O. ; Wm. Enger, Cleveland, 
O.: E. O. Sutton, Detroit, Mich.; J. W. Wood, De- 
troit Mich. 

Menu Exhibit Contest was held. Committee on 
Award being Mr. Will V. Lorimer, Atlanta, Ga. ; W. 
C. Wiese, Cleveland, O. ; C. R. Schrapps, St. Louis, Mo. 

The committee awarded first prize, a handsome gold 
medal, tendered by Natural Food Co., Niagara Falls, 
N. Y., to Mr. Jacob Miller, of Hotel Eastman, Hot 
Springs. Ark. ; second prize, a beautiful bronze medal, 
to Mr. F. W. Sinks, Russell House, Detroit, Mich. 

For next meeting place Atlantic City, N. J., was 
chosen. 

Third Annual Convention was held at Denison 
Hotel, Indianapolis, Ind., Sept. io, II, 12, 1903. 

Following officers were elected : 

President — Louis A. Fischer, Cleveland, O. 

Vice-President — Geo. Fulwell. Indianapolis, Ind. 

Secretary-Treasurer — J. A. Fitzgerald, Detroit, Mich. 

Trustees — Albert Menjou, Chairman; E. A. Sutton, 
Detroit, Mich. ; J. W. Wood, Detroit, Mich. ; Irving 
Swan, Detroit, Mich. ; O. W. Gueldemeister, Cleve- 
land, O. ; Wm. Enger, Cleveland, O. ; Jacob Miller, 
Hot Springs, Ark. 

Papers were read as follows : 

"Liquor in the Kitchen," by Jacob Miller ; "Customs 
of the Romans in Eating and Drinking," by L. A. 
Fischer ; "The European Steward," by Wright Marble ; 
"Hotel Advertising," by Will V. Zimmer ; "Dishwash- 
ing by Machine," by 0. W. Gueldemeister. 

Next meeting place selected was in favor of St. 
Louis, Mo. 

U. S. Senators Fairbanks and Beveridge were with 
us as guests at the clam-bake at Broad Ripple and 
made speeches on "Stewarding." 

Father of the I. S. A., Will V. Zimmer, attended 
Convention on his wedding trip. 

The Second Annual Convention was called to order 
at The Russell House Banquet Hall, Detroit, Mich., 
Sept. 16, 1902. 

Following officers were elected : 

President — Will V. Zimmer, Detroit, Mich. 

Vice-President — Louis A. Fischer, Cleveland, O. 

Second Vice-President — Louis Lukes, Chicago, 111. 

Secretary — W. H. Aubrey, Detroit, Mich. 

Treasurer — F. A. Craig, Cleveland, O. 

Trustees — Albert Menjou, Chairman; Wm. Enger, 
Cleveland. O. ; J. A. Fitzgerald, Detroit, Mich. ; E. O. 
Sutton. Detroit, Mich. ; Jacob Miller, Hot Springs, 
Ark. ; Theo. Bergegrund, Detroit, Mich. 



Official Representative — Mr. Jacob Miller, Hot 
Springs, Ark. 

Banquet was held at The Fellowcraft Club. W. V. 
Zimmer acted as Toastmaster. Speakers were, L. A. 
Fischer, Cleveland, O. ; Mr. Albert Menjou, Rev. Fa- 
ther Collins. Detroit, Mich.; W. H. Phillips, Chicago, 
111.; Jacob Miller, Chicago, 111., and Hot Springs, Ark. 

A steamboat excursion up the river was also: in- 
dulged in, with a vaudeville performance. This was 
one of our best conventions ever held. Next Annual 
Convention was voted to be held at Indianapolis, Ind. 

The First Annual Meeting was held at Statlers 
Hotel, Pan-American Exposition Grounds, Buffalo, 
N. Y., Sept. 30, igoi. 

Following officers were elected : 

President — W. V. Zimmer, Detroit, Mich. 

First Vice-President — Joe Oprey, New York. 

Second Vice-President — O. W. Gueldemeister, Cleve- 
land. O. 

Third Vice-President— J. White Kelly, Buffalo, N. Y. 

Vice-President for Canada — M. Hook, London, Ont. 

Secretary — W. H. Aubrey. Detroit, Mich. 

Treasurer — F. A. Craig, Cleveland, O. 

Directors — Jacob Miller, Chairman; Louis A. Fischer, 
Cleveland, O. ; J. F. Klein, Cleveland, O. ; Albert Men- 
jou, Cleveland, O. ; E. O. Sutton, Detroit, Mich. 

The President and Secretary ex officio. 

This meeting was called for the purpose of deciding 
on a National Association, which was the outgrowth 
of the Detroit, Mich., Stewards Club, and about 30 
stewards responded to the call. A National Associa- 
tion was formed. A detailed report has appeared in 
previous issues of "The History Book." 

Detroit, Mich., was selected for next meeting place. 

''We arc here because kv arc here, and ive have 
come to stay." The I. S. A. 



HOTEL EMPLOYES' TRAINING SCHOOL. 



Report of the Conference at Indianapolis Between 

Our Training School Committee and Officers 

of the Winona Technical Institute and 

Other Representative Interests 

of That City. 



Introductory Letter of Greeting and Congratulation 
by President Fred F. Falisse. 

President's Office of the I. S. A. 

New York, Jan. 8, 1909. 
To the Members of the I. S. A. 

Gentlemen : I herewith submit to you the report 
made to me as your President by Eugene Girard, as 
chairman of the Training School Committtee, con- 
cerning the recent conference in Indianapolis by that 
committee with the Officials of the Winona Technical 
Institute and with the directors of the Commercial 
Club and representative hotel men of that city. The 
result attained exceeded my most sanguine expecta- 
tions and I am pleased to say to you that what will 
henceforth be known as "The Hotel Employes' Tech- 
nical and National Training School" has at last 
reached the stage of successful accomplishment. Such 
news I know will be good news to you, as the school 
has been the keynote of our campaign for the past 
tvo years, and it affords me much pleasure to^ pre- 
sent the grand work of our committee to your consid- 
eration. 

The report speaks for itself in detail, but I have a 
few suggestions that I should like to make therewith 
and trust that you will receive them with the same 
spirit in which thev are offered — "I Shall Accom- 
plish !" 

A perusal of the proceedings will show you that, 
individually and collectively, we have much to do in 
rendering the financial aid essential for the undertak- 
ing — about $200,000 being the sum approximated. At 
first thought this seems a very large amount, but when 
we consider the $50,000 promised by the Commercial 
Club of Indianapolis, subscriptions impliedly pledged 
by hotel proprietors and the innumerable $100 scholar- 



107 




^=GOLD SEAL — 

CHAMPAGNE 

THE PEER OF THEM ALL 

USED AT ALL SOCIAL FUNCTIONS AND SERVED AT 
ALL LEADING CLUBS, RESTAURANTS AND HOTELS 

WHY PAY IMPORT DUTY FOR THE MERE SAKE OF FOREIGN LABELS ? 
SOLD EVERYWHERE 

URBANA WINE CO. 



SOLE MAKERS 



URBANA. ST. Y. 



Telepdonw. 5302-5303 Worth 




JOHN W. WALKER, President 



Tkuefhoni 4:j:jo Be 



zJohf W. Walker Co. 



& 



INCORPORATED. 



TSTREET 



WHOiCStLE DEALCRS /A ' 

OCEAN, LAKC & RIVER 



^J Fulton Market, 



NjewYouk:. 



' I '1 "\~\ T ' C j who finds himself hard pushed for dishes to give 

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zz^^^^=^zz=i^^=^=^=z^^^^z^^^^^^^z^ never-failing friend 

SHREDDED WHOLE WHEAT 

No cereal food in the world lends itself to the formation of so many appetizing, palatable combi- 
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always pure, always right. Our handsome new illustrated cook hook is sent free for the asking. 

Tne Shredded \Vheat Company, Niagara Falls, N.Y. 



108 




R. T. Smith 

Vice-President Cincinnati Branch, I. S. A- 




S. S. BRADT 

Hotel Brunswick, Detroit, Mich. 

Member I. S. A. 




E. M. LiANGRELL 

Chief Steward Goodrich Line Chicago, 111. 

Member I. S A 




S. J. Kreller 

Mgr. Ravisloe Country Club, Homewood, Ills. 

Member I. S. A. 





D. H. Andrews 

I. S. A. State Regent tor Utah, Salt Lake City. 




J. M. Johnson 

Union Market, 335 Fifth Ave., Chicago, Ills. 
Hon. Member I. S. A 



Aug. F. Ratz 

Prop. Hotel mini, Alton, Ills. 
Do you recognize him? 



R. C. RADTKE & CO. 

COMMISSION MERCHANTS 

FRUITS AND VEGETABLES 



Hotel, Club and Restau- 
rant Trade our specialty 



149 SoutL Water Street 

Telephone Main 4688 



Chicago 



H. R. HALL CO. 

COFFEE MERCHANTS 

50-52 Michigan Ave. 
Chicago. 111. 




SOLD TO 

HOTELS AND 

RAILROADS 

ONLY 

165 E. 31st Street 
Chicago 



Telephones 



I 1338 I 
1048 i 



J. M. WOODCOCK 

WHOLESALE GROCER 

Importer and Manufacturer Hotel and Restaurant Supplies 

OFFICE AND WAREROOMS; 

35-37 River Street, - Chicago 

GLASS AND BULK 

Queen Olives, Crescent Olives, Manzanilla Olives, French 
Capers, Plagnlal Olive Oil, St. Julien Olive Oil, New York 
Salad Oil, Snyder's Catsup, No- 1 Peanut Oil, French 
Peas, Mangoes, Cider Vinegar, Pickles, White Wine Vin- 
egar, Vermont Maple Sap. 

NOT IN GLASS 

Mushrooms, Sardines, Macaroni, Asparagus, Spaghetti, 
Vanilla Extract, Piccalilly, Lemon Extract, Vermicelli and 
Dill Pickles, Russian Caviar. Blue Ribbon Olive Oil, Tooth 
Picks World's Fair. 




GARIS- 
COCHRANE 
Dishwashing 
Machine 

6ARIS- 

COCHRANE 
MFG. COMPANY 

1403 Auditorium 
Tower 

CHICAGO 



Office. Factory 6r Warehouse. 311-319 Summer 6r 323-329 A St. 

Dwinell-Wrignt Co. 

COFFEE ROASTERS 
SPICE MILLERS and 
TEA IMPORTERS 



57M^= n Av: pa cHTcAGo BOSTON, MASS., U.S.A. 



L GINOCCHIO P. COSTA A M. MEYER 

Telephones Randolph 1671-1672 

Gmoccnio, Costa K3 Co. 

WHOLESALE 

FOREIGN, DOMESTIC 
AND TROPICAL 

FRUITS 



109 South Water Street 
9 Dearborn Street 



CHICAGO. ILL. 



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Telephone Central 5573 
IMPORTERS OF FRENCH 

Table Delicacies, 

Due de Montebello Champagne 
Wines and Liqueurs 



12 North Clark Street 



Chicago 



110 



ships to be taken by allied associations and their 
members, the figure does not appear so formidable 
after all, and the money can be easily and quickly 
raised if we put our shoulder to the wheel and push 
and keep on pushing. 

Within the past three months this school has re- 
ceived the indorsement of the leading hotel associa- 
tions of this country, and their members have not 
only assured us of pecuniary assistance, but have been 
insistent in urging us to forward the movement so 
that they can sooner reap the benefits of trained help. 
And you, gentlemen of the I. S. A., should equally 
appreciate the advantage of knowing where to turn 
to secure competent men in the departments under 
your supervision. 

So let each one of us lose no time to advance the 
project and miss no opportunity to solicit subscrip- 
tions or scholarships to increase the fund required. 

As a starter, and to show an enthusiastic interest in 
the outcome, I would adopt a suggestion made by 
Martin Frankfurter in a letter to Chairman Girard, 
that each Branch or Local Club of the I. S. A. sub- 
scribe at once for a scholarship. That would be an 
auspicious beginning and pave the way for other con- 
tributions. Furthermore, it would show that we had 
the courage of our convictions and did not ask others 
to invest where we were not willing to do the same. 

This school is the crowning glory of the I. S. A. 
and will serve as an enduring monument of the great- 
ness of its efforts. To be numbered of the craft that 
conceived such a beneficent institution is an honor in it- 
self, but to be enrolled among those who worked for 
its successful fruition entitles one to the commendation 
of all mankind. 

Therefore, I earnestly beseech you to< do your ut- 
most to hasten the day of our opening the doors of 
this school to the public. Every little helps and none 
of us are so poor in resourceful energy as to be un- 
able to make a showing. Do not translate I. S. A., as 
many have done in the past, "I Stay Away ;" but in- 
stead read it thus : "I Support Also !" 

In conclusion, on behalf of myself and the members 
of the I. S. A., I wish to thank Chairman Girard and 
those with him at the conference, for the excellence 
of their work and the thoroughness with which it was 
done. I remain, 

Sincerely and fraternally yours, 

Fred F. Falisse, 
President of the I. S. A. 



REPORT OF THE CONFERENCE. 



OFFICE CHAIRMAN TRAINING SCHOOL 
COMMITTEE. 

Niagara Falls, Dec. 21, 1908. 
F. F. Falisse, President; National Officers, Board of 

Trustees, Members of I. S. A. 
Sirs and Brothers : 

I have the honor to submit a joint report of the 
Educational and Training School Committees, which 
assembled in executive session at Indianapolis, Indiana, 
on Thursday, December 10, 1908, for the purpose of 
inspecting the Winona Technical Institute and confer- 
ring with the executives of that institution as to the 
best means conducive to the establishment of the Hotel 
Employes' National and Technical Training School. 

The extent of the transactions which transpired is 
so voluminous that I am perforce induced to curtail 
details. 

The gentlemen representing the I. S. A. at the meet- 
ing were : Messrs. Louis Fisher, Dr. J. J. Leppa, Al- 
bert Menjou, Jacob Miller, A. C. Hoffman, Richard 
Horn, George June, O. K. Bentley and Edward 
Krause, and for the Winona Technical Institute, Dr. 
S. C. Dickey, president; Professor W. C. Smith, gen- 
eral director, the members of the Board of Trustees, 
the president of the Commercial Club, and several 
leading citizens of Indianapolis. 

The members assembled at the Claypool Hotel, and 
after an exchange of greetings, were escorted to the 
Winona Technical Institute, where the various trade 



schools were inspected, and the methods of teaching 
amply and carefully demonstrated. The grounds of 
the Institute are located within the city limits adja- 
cent to trolley systems, and cover an area of seventy- 
three acres, beautifully wooded, the most attractive 
spot reserved for the Training School building. There 
are already erected on the grounds, several imposing 
structures, an administration building, school of phar- 
macy, schools for molders, mechanical engineers, brick- 
layers, electricians, tile layers, lithographers, painters, 
founders, printers, beside several subsidiary depart- 
ments. All these schools are conducted along the most 
practical lines the method in vogue in all departments 
being the actual menial accomplishment of the work, 
in each of the arts taught. 

The title deeds giving possession of the grounds and 
buildings to the Institute corporation, are such that 
it is not possible for the latter to mortgage, sell or 
alienate the property in any way, thus assuring the 
utilization of endowments, donations and other funds 
for the purpose intended during succeeding genera- 
tions. 

THE INSTITUTE IS NON-SECTARIAN. 

After completing the visit to the Winona Technical 
Institute, the members of the committee were enter- 
tained at luncheon by the Commercial Club. Follow- 
ing the enjoyment of this courtesy, the members of 
the I. S. A. held an executive session and unani- 
mously agreed to a final plan of action, the gist of 
it being the establishment of the Hotel Employes Tech- 
nical and National Training School as a special de- 
partment of the Winona Technical Institute ; the school 
itself and the pupils to be at all times subservient to 
the association ; that is, its instructors and pupils 
to be furnished by the association ; the school, however, 
to be conducted and maintained by the authorities un- 
der the rules and discipline now governing the 
Winona Technical Institute : the association to sub- 
scribe a fund not exceeding $200,000 to be utilized for 
the erection and equipment of the proposed school; the 
Institute to furnish the grounds, maintain and conduct 
the Training Hotel for all times, agreeing to enter- 
tain in a commercial way no persons other than the 
students or members of the faculty. 

Following this meeting of the members of the I. S. 
A. a reception was tendered us by the President and 
General Director of the Commercial Club, the Presi- 
dent, General Director and Trustees of the Institute. 

Reception at Club — The members of the commit- 
tee having been ushered into the Directors' Room of 
the Commercial Club were greeted by the President, 
who stated during the course of his remarks that the 
entire city of Indianapolis was awaiting the result of 
this conference. The Chairman of the I. S. A. Com- 
mittee responded with a brief answer after which fol- 
lowed equally brief remarks by several of the gen 1 
tlemen present, including the trustees of the Institute, 
members of the Club, and members of the I. S. A. 
The room was then vacated by all except persons spe- 
cifically credited to attend the joint executive meeting. 

STENOGRAPHIC 'NOTES, 

Indianapolis, Ind., December 10, 1908. 2 P. M. 
Directors' Room, Commercial Club. 

Official meeting of the members of the Educational 
Committee and Training School Committee of the I. 
S. A. 

and 

Special representatives of the Winona Technical In- 
stitute, its President, General Director, and Board of 
Trustees 

Representing the I. S. A. — Eugene Girard, Active 
Chairman of the Educational and Training School 
Committees, 

Louis Fisher, Life Chairman of Educational Com- 
mittee. 

Jacob Miller, National Secretary. 

Albert Menjou, National Trustee. 

O. K. Bentley, Regent, State of Indiana. 

Dr. J. J. Leppa, Medical Adviser. 

A. C. Hoffman, Legal Adviser. 



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Edward Krause, President Indianapolis Stewards' 
Club. 

Brother George June. 

Brother Augustus Ratz. 

Brother Richard Horn. 

Meeting called to order by the Chairman of the 
Committee. 

Mr. Girard : Our time being limited and having 
much business to transact this afternoon, I will only 
state that we are going to try to obtain from the 
Technical Institute's representatives some sort of for- 
mal proposition so that we may know how much we 
shall have to accomplish. The proposed establish- 
ment of the school has created much interest. I have 
had, in the last few days, many letters from prom- 
inent men, not only those interested in hotels, but 
others in the work of the government; from news- 
paper men; from physicians; from managers of public 
institutions, penitentiaries, etc. I have a large num- 
ber of encouraging letters, but will not read them at 
this time. Later I will ask the Secretary to read you 
a very encouraging letter. I will now ask Dr. Dickey 
to outline to us his proposed plan and tell us how 
much' the Technical Institute will contribute to the 
formation of this new department. 

Dr. Sol. C. Dickey : I can only repeat that we wel- 
come you to the city, and we also welcome you to the 
consideration of this plan. But it must be definitely 
understood by you that the matter has only been be- 
fore our Board in a very general way ; that there has . 
been no action taken by our Board, and no com- 
mittee appointed for the reason that the matter has 
not been definitely before the Board of Directors of 
the Winona Technical Institute. We have, however, 
as an Executive Committee, encouraged our President 
and General Director to see what could be done in 
the matter of collecting data and gathering informa- 
tion as to what would be necessary on the part of the 
Institute were such a school founded. We have some 
members of our Board present, but a large number 
of the Board were unable to be here today, because 
of other engagements. But a large majority, or at 
least a majority of our Board, consisting of forty-five 
members, live in Indianapolis and vicinity, so it will 
be possible for us to have a meeting within a few 
days and ratify anything which the members of the 
Board which are now present might think advisable. 
We, who are present, like yourselves, constitue a com- 
mittee. I understand you have power to act. We 
have not, because the matter has not been formally 
before the Board, but that Board can act in a very 
few days if necessary. 

WHAT THEY OFFER. 

You have asked, and naturally, what we can offer in 
the way of assistance in founding such a school. First, 
let me say that we offer an organization that has for 
its object the development of character. You will 
pardon a personal allusion, I hope, and allow me to 
say that I am a minister, the son of a minister, and 
the grandson of a minister, so I approach this ques- 
tion from no capitalist standpoint, for that is not in 
our family. I approach the whole question of capital 
and labor from the standpoint of the boy. 

I represent the Winona Assembly at Winona Lake, 
which practically controls this institution. The stock 
of this company is held in trust by its Directors for 
Winona Assembly, so that all that organization is really 
back of this organization so far as material support 
and so far as ownership of the stock of this company 
(we are an incorporated company) is concerned. How- 
ever, it has been decided by our attorneys, Messrs. 
Baker & Daniels, of this city, and Mr. W. D. Frazier, 
of Warsaw, that no debt of the Winona Assembly 
could involve this institution. These properites are 
held in trust in such a way that if it were necessary 
for this institution to be entirely separated from Win- 
ona Assembly, it could be done. But Winona As- 
sembly first originated the thought of the Technical 
Institute. It came to the Commercial Club and other 
organizations of this city and induced them to go 



with us to Washington and see that a bill was passed 
by Congress which required that the Arsenal grounds 
be sold and the proceeds used for the establishment 
of a military post within 10 miles of Indianapolis. 
This has been accomplished, as you know. 

We purchased these grounds for $154,000; the cash 
was paid, and it is held in trust for us. The deed 
reads "Winona Agricultural and Technical Institute, 
Held in Trust." 

It is held in trust by five prominent citizens of 
Indianapolis. They are trustees until certain condi- 
tions are fulfilled. That was one condition of the 
purchase, and as I have stated, they are our Trustees, 
so we practically have the Deed. But by a resolution 
of the Board, and it will be incorporated in the Deed, 
there is never to be a mortgage on that property. 
The donors held a meeting recently with our Directors, 
and it has been decided that none of that land can be 
sold; it must remain as it is, 76*4 acres, for this 
school. 

So the first thing we have to present, is that we 
have property which can never be mortgaged, and 
which is without debt. No debts of the school can 
ever be paid from the proceeds of the sale of that 
ground. That ground must . remain for educational 
purposes in the city of Indianapolis. We present you 
with the grounds and buildings of Winona Technical 
Institute as you see them today. 

DEVELOPMENT OF CHARACTER. 

Mr. Smith has assured me, for he has been in con- 
sultation with your committee more frequently than I, 
that he has also laid great emphasis on the fact that 
we are aiming at the development of character, and 
that the members of this Board approach the work 
from the standpoint of the boy. The school is open 
to any boy who desires to learn a trade. An ex- 
perience of three years and more has taught us that 
if we are to have success we must adhere, strictly to 
our avowed aim when we founded this institution, 
namely, the trades. It is not to be a technical insti- 
tute. We use that name advisedly, but in the ordinary 
sense it is not a technical school. It is a trades school, 
and in all our literature we have "Technical Institute 
and Trades School," and as Mr. Potts so eloquently 
and forcefully stated, it is our object to dignify labor 
in the minds of young men. 

We have today six trades : The National Employers' 
Association, which takes in the National Lithographers, 
the National Typothetae, the National Founders' As- 
sociation, the Tile and Credit Association, the Brick- 
layers' Association, and the Metal Trades' Associa- 
tion. 

These National Associations have each adopted our 
Institute as their school. They furnish us equipment, 
and in one case the foundry building. They have ap- 
propriated from $2,000 to $4,000 per year for scholar- 
ships, and best of all, they have given us a committee 
of from three to five, that committee practically man- 
aging their school. The President and General Di- 
rector are appointed by the Board to act with the 
committee of the Association to manage that specific 
department. These are our chief assets at this time — 
grounds, and an organization for securing students, 
and development of character. 

I have, sitting here today, been thinking what you 
could do. You could arrange in this city, and in al- 
most any city in the United States, to have a build- 
ing put up for you. You could have money donated 
for this purpose. 

I have studied these matters for five years, in this 
country and one trip abroad, thanks to my Directors 
who sent me for this purpose, and I think I know just 
a little of the difficulties in the way of organizing a 
trades school today. I believe that our school is found- 
ed on the right plan, the right principle — the open gate, 
open to any boy to learn a trade. I know it already 
has the support, the enthusiastic support and help of 
a large number of people all over the United States. 
NO ENDOWMENT PROMISED. 

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and I think it is better to say that we cannot. We 
cannot promise you great endowment. We cannot 
promise you any endowment. We cannot make a 
statement" today that there is any endowment for that 
institution in sight. We have been misunderstood often. 
Because our Directors have money and have it in 
large quantities, is not saying that the Institute has 
money. The Directors manage their own check books 
and own their own assets, and the schools has the 
good-will and co-operation of the Board of Directors 
and a large body of representative business men. And 
I believe that what was stated here today by the 
President of the Commercial Club is true, that the 
heart of Indianapolis and of the Western and Middle 
States, especially, is with this Institution. You might 
say that we have an endowment of its kind through 
these National organizations through their trades 
schools, but we maintain this school by subscription 
at present. We call It temporary endowment. We 
have offers that we could not call offers, because they 
are conditional on our raising a certain amount. 

The problem that is before the Winona Technical 
Institute is simply this, gentlemen : to make good. If 
we can turn out boys who stand for what we repre- 
sent — character — we have succeeded. 

Above everything in this school we stand for the 
development of character. Along that line I think- 
we offer facilities that few institutions can do. 

Now, you will naturally ask the question as to what 
our Board will do in the way of buildings and equip- 
ment. You have a number of questions, doubtless, to 
ask us. The Board alone can answer these questions. 
This is a new thing to us ; but I can reply that we as 
a committee who represent not only our Board of Di- 
rectors, but the City of Indianapolis, will take up any 
proposition which you think necessary for us to con- 
sider and give you a definite answer in a very few 
days, if need be. But we have not considered it, so 
could not give any definite answer now. 

MUST ERECT BUILDING. 

There is only one room in all these buildings that 
could be used for such a school as was first thought 
of when this question was first taken up, but after 
hearing today of your plans, I am sure that room and 
basement of that room would be inadequate even for 
a commencement. A building would have to be erect- 
ed. The National Founders' Association found the 
same condition, and they went to work and asked us 
to raise half the money, they to raise half, to erect a 
building, which they now have. We did this. 

That is the only building that has been erected for 
the use of any school thus far. All the other build- 
ings were there ; we simply utilized the buildings that 
were erected. 

I want to say for myself that this appeals to me much 
more than it did this morning. I see more in it. I 
see, from our standpoint, that you would be a very use- 
ful part of our school. We have problems to solve in 
that school. They are your problems as you outline 
them today. 

We need dormitories. We have the grounds and we 
have the students ; we must have dormitories. No 
trouble to get students if we have equipment, although 
there is trouble to find just the right students, the 
boys who really want to learn a trade and will pursue 
their studies with earnestness. 

Another question is about our religious views. This 
is a Christian institution. When I state that I mean 
that we are subject to no church; we are connected 
with no Church ; the school is not denominational. 
We have Protestants and Catholics on our Board of 
Directors, and we invite any man, irrespective of his 
religious views, on that Board. We teach the boys 
the essentials of religion and true morality. A boy 
shall not steal; he shall not commit adultery; he shall 
not break any of the commandments, but go out from 
there a free man. He attends chapel where there is. 
reading of the Scriptures and prayer, and thus far we 
have had no difficulty or trouble with any committee 
of any Association, and to show you that we are 



working on the right lines, the Lithographers^ Com- 
mittee met a few weeks ago and increased their sub- 
scription from $2,000 to $4,000; the Tile Association 
have doubled their subscription, and other schools are 
saying that they will help us more than they had 
promised. 

There is perfect harmony out there. On the ques- 
tion of Unions, I want it to be understood that we 
stand for neither Union nor non-Union. We stand 
for the open gate — open to anybody. We teach neither 
Union nor non-Union in the school. A boy can join 
a Union or not, as he pleases ; he will not be com- 
pelled to do so ; he is his own man, and he is a free 
citizen when he goes out of the gate." (Applause.) 

FINANCES CONSIDERED. 

Me. Jacob Miller: I am not quite ready to follow 
Dr. Dickey, but inasmuch as this question is in such 
indefinite form, as we might call it, I would like to 
ask if we were to come here on behalf of the National 
Association and make a definite suggestion for raising 
a certain amount of money between now and the time 
of our next annual convention in your city, say $100,000 
to $200,000, by voluntary subscriptions of hotelkeepers, 
stewards, hotel proprietors and managers throughout 
the country; if we came here with say $200,000 sub- 
scribed and ready to deliver to the Winona Technical 
Institute, they to build us a hotel and operate it as a 
Training School, what could you offer us in return for 
that? 

Dr. Dickey : I can state that we would agree to 
call a meeting at once, if you came to us with a defi- 
nite proposition, and that the Board would consult 
with the Commercial Club and other representative 
bodies of the city, and we would make you a propo- 
sition. In other words, as I understand it, you are 
not coming today with the money raised, but it is 
thought you could raise the money, and if you do you 
must give us time, and we will at once proceed to make 
you a definite proposition. But before doing that it 
will be necessary for our Board to meet and counsel. 

Alfred Potts : The question might be answered 
a little more certainly if you would indicate what you 
would want. 

Mr. Miller: What we want to know is, what the 
Institute would offer after we pay for the school and 
equip it. 

Dr. Dickey: We do that for any association. 

Mr. Miller: We have been informed that every 
Association does that. 

MONEY LOANED TO PUPILS. 

Dr. Dickey: No sir. The plan of the Association 
is this : For instance, the Lithographers furnish us 
$4,000 a year. That is forty scholarships. We loan 
that money to the student, he giving us his note, the 
money to be paid back in two or three years from a 
time agreed upon by the Committee without interest. 
The money thus loaned him goes to that student to 
pay his tuition, and we take the proceeds of that tui- 
tion to pay the instructors and other expenses. Our 
overhead expenses are paid by temporary subscriptions 
or endowment. We pay the general expenses of the 
institution out of the General Fund, and we enter into 
contract with the Associations to pay our instructors. 
This we should do, because they are members of our 
faculty. They simply furnish a fund for three years, 
and that scholarship fund becomes a loan fund, and, 
of course, when we loan a student $100 or $50, we loan 
it to him to pay his tuition, and the proceeds of that 
tuition pays the instructors. So it is not correct that 
any Association pays for instructors in that Institu- 
tion. We ask the committees to name the candidates 
to us, and we elect them, and when elected our Insti- 
tute pays the salaries. 

Mr. Miller : Mr. Smith stated at our convention 
in Chicago, a year ago, I believe, that the Winona 
Technical Institute would interest itself in raising the 
finances to build this school, with the co-operation and 
help of the hotel men. We would be very glad to help 
you and have you help us. We would not put all the 
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was a movement started to subscribe for scholarships. 
I personally subscribed for one at $100. 

22 SCHOLARSHIPS ALREADY SUBSCRIBED. 

Mr. Smith : There are now twenty-two of these 
subscriptions. 

Mr. Miller : We can get twenty-two hundred in 
three weeks. I have been told that this scholarship is 
perpetual. What is the meaning of that? 

W. C. Smith : This $100 that we loan to the boy 
for five years without interest, is payable at the end of 
five years, and is then available for another student. 
For instance, if there were twenty-two of these scholar- 
ships, that amount would be loaned for five years, the 
boys would secure the instruction and training, and 
then at the end of five years pay it back. 

Mr. Miller: Who does he pay it back to? 

Mr. Smith : To the Winona Technical Institute. 
So this $2,200 which you might loan, would become 
available every five years. 

Mr. Miller: I did not understand it as a loan. 
I understood it was a free-will scholarship, and that 
the $100 would go to the Winona Technical Institute 
as long as I felt like sending a scholar there. What 
does he do with the money? 

Mr. Smith : He pays for instruction. 

Mr. Miller : Suppose his family pays for his tui- 
tion? 

Mr. Smith : Then that money is not loaned to him. 

Mr. Miller: Does it ultimately belong to the In- 
stitute ? 

Mr. Smith : Yes, for this department. 

Mr. Miller : The finances will not worry us a bit. 
We want you to feel sure of that, and when your 
Board of Directors meet they must not be worried 
about finances, but make it as a clean definite proposi- 
tion, outside of the money. We can go away from 
here and say to the hotel men throughout the United 
States that we are going to build a school and are open 
for subscriptions ; but what are we going to do with 
this school after we do have it? 

Dr. Dickey: We would ask your Association, 
through its committee, to help us to manage this 
school. 

Alfred Potts : I would like to ask a question. 
The thing that comes up in my mind at once is that 
it is less a matter of original establishment and in- 
stallation, than a matter of maintenance afterwards. 
Now in the foundry and in most of the other lines of 
trade, you make something that can be taken out and 
sold, so that it becomes more or less self-sustaining. 
Now, here you are maintaining a school in which 
your students are expected to learn to cook, as one 
branch, to keep house, and the routine of hotel work. 
Of course, that requires in the Culinary Department, 
perhaps, a large expenditure of money to get the ma- 
terials with which they may practice. 

Mr. Miller: Not so much as the average man 
imagines. 

Mr. Potts : Well, there would have to be a certain 
amount appropriated to make experiments. Now, on 
the maintenance side of it, I firmly believe that if you 
build a handsome building there, in the way of an up- 
town hotel, assuming that the service would be satis- 
factory for a suburban hotel and boarding place, it 
could be made to pay. You could build a building far 
within the sum of money you indicate, and have it of 
such capacity and so managed that it would be a source 
of revenue rather than a loss. 

DON'T WANT COMMERCIALISM. 

Mr. Miller: That would be going into commercial 
business. 

Mr. Potts: There is no objection to the school be- 
ing self-sustaining, is there? 

Mr. Miller: No; but I do not think this would 
do. It takes us away from our object — to take care 
of the students. As to the amount of money for ma- 
terials, it is not necessary, for instance, to buy a barrel 
of lobsters to teach the students to make Lobster New- 
burg. It is just as easy to teach it with one. 



They have a school at Valparaiso, Indiana, where a 
young man who has worked for me is going to take 
a course of learning. He is a baker by trade, and 
learned his trade in my kitchen. But he has high 
ideals; he some day wants to be a hotel man, so he 
is going to this school. I asked him how much it 
would cost, and he said the tuition is $15 for three 
months. The board and lodging is only a very few 
dollars per week, and he has saved enough money to 
pay for three months. 

Mr. Potts : They carry on that institution on an 
average of 11 cents per meal for each student. 

Mr. Miller: I think he said $1.80 a week. We 
do not mean that in this school we must stock up an 
entire storeroom and refrigerator. We would make' 
a menu today calling for roast lamb. The lamb would 
be bought, the students would be taught to cut it up 
and to cook it. But we do not mean that all the stu- 
dents would eat roast lamb that day, or perhaps any 
of them. The same with the baking and pastry. There 
would be one dish each day, and a menu for each day 
in the week. 

Dr. Dickey: You have taken away the last objec- 
tion from my mind to the commercial side of that 
school. I can see now that it is just as the Domestic 
Science class at Winona. It does not mean that we 
would have to furnish enough for the whole school. 

Mr. Miller: When you break away from plain 
cookery, you get into fancy or classical cookery, as I 
have outlined it in the history of the Association. 
This is one department of cookery. Classical cookery 
is cookery as it is done in Europe by the masters. 
For instance, Bordelaise Sauce. If you have once 
learned in Europe, you can make it in Kokomo as well 
as in Europe. You do not have to learn it even, in 
Paris. There is many a French cook working today 
that never saw France. But we can buy one terrapin 
and say to the instructor in that department that to- 
day we shall teach terrapin Maryland. The students 
will all be taught how to clean and cook and serve 
it in different ways, and the students will not eat 
terrapin that day, not by a long ways. 

WOULD BUILD THE HOTEL. 

Mr. Girard: Assuming that the Committee should 
raise $200,000, would the Institute build a complete 
hotel of not less than 300 sleeping facilities (when I 
say "sleeping facilities" I have reference to dormitories 
— a small students' and instructors' room and not large 
rooms for transients) and permit the I. S. A. to name 
the instructors? 

Dr. Dickey: We would insist upon that. 

Mr. Girard: Should the school prove a failure at 
the end of three years, what amount of the $200,000 
would be reimbursed to the subscribers? This question 
will be asked by so many subscribers. If one subscribe 
$1,000 does he stand to lose the $1,000 in case of fail- 
ure? 

Dr. Dickey : These questions have been answered 
by our Board in three other cases, so I think I can 
answer them pretty definitely. The first question, we 
would certainly do this, because it is now our plan 
and hope to have dormitories there. We have brick- 
laying department. We have had brick offered us by 
the Bricklayers' Association. We are equipped with 
the other trades, to erect a building very cheap. I am 
sure our Board would give you a definite answer as 
to what they would do if you raise a definite sum. 

The other point is very clear. We have decided that 
any building that is donated by any Association or 
individuals must remain on that ground, and cannot 
revert to anyone. It is held forever in trust by the 
citizens of Indianapolis. No building can be sold. We 
cannot mortgage the ground or make any contract to 
return a building. The Founders put in a building 
without any conditions, so I am sure our Board would 
not agree to return any money put into a building on 
those grounds. We have done this with three National 
Associations, that if we together conduct a successful 
school for six years, then the equipment they furnish 
belongs to us. Some sort of a contract like that I be- 



117 



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lieve our Board would grant you. We would be glad 
to have this building and I am sure if you raise the 
amount of money you mention, it will be enthusias- 
tically received by the citizens of Indianapolis. 

Mr. Girard : Would the Institute agree to manage 
the school for a certain number of years? 

Dr. Dickey: They would agree to that if you 
should have a committee to help us manage it. 

TO BOARD AT HOTEL. 
Mr. Miller: Will the Winona Institute insist that 
scholars on the grounds in the different schools must 
board and sleep on the grounds? 

Dr. Dickey : That is a question that would have 
to come before our Board. 

Mr. Miller: If one fellow couid stay there and 
another go outside, the thing would be a failure. 

Dr. Dickey: That must be settled by the Board, 
but of course, opportunities could be offered there such 
as no student could get elsewhere. 

Mr. Miller: We must be certain on that particular 
point. It would be very dangerous to leave any loop- 
holes on that. 

Dr. Dickey: If you had a son coming here, and 
you had a brother who lived here, and you wanted the 
boy to stay with your brother, we could not well insist 
upon his staying at the school. But I think we could 
adopt your policy with exceptions. 

Mr. Fisher: If we should raise $200,000, or $100,- 
000 who will have the actual distribution of that 
money — the custodv of it? 

Dr. Dickey' : The Finance Committee of the I. S. A. 
The National Founders' Association raised the money, 
furnished the architect, supervised the building of the 
foundry just as they wanted it, and the money could 
not be paid out except on the O. K. of their repre- 
sentative. 

We need the experience and help of this Association. 
Without it we would not attempt to build this school. 
So if you erected a building, we should have to agree 
that that building, being approved by our Committee, 
would be erected under your management. 

Mr. Miller: Seeing that there is a majority of our 
Committee present, I would like to offer a motion, that 
a Finance Committee on this school be appointed to- 
day by Brother Girard, to start in right now to get out 
necessary literature, subscription blanks, and get busy 
in raising the money. I am addressing the members of 
the Training School Committee. At least five should 
be on that committee. And I further go on record that 
we leave no stone unturned between now and the 
time we meet here in August in National Convention ; 
that we come here with a definite proposition to es- 
tablish this school 

(Seconded by Mr. Ratz.) 

Mr. Fisher : Before the Chair appoints this com- 
mittee, I would like to be informed as to who should 
be on this committee. In my estimation I should 
think we ought to have at least two hotel men on 
that committee; we ought to consult and see whether 
we cannot enlist the aid and support of the Geneva 
Society and have one of their representatives on that 
committee, and then two of our own. 

Mr. Miller : I would make this committee as large 
as possible, in order to distribute the work. 

Mr. Hoffman : I move to amend the motion of 
Mr. Miller, to the effect that the committee, as to 
number, be left to the discretion of the Chairman. 
Mr. Miller : I accept the amendment. 
(Amendment carried.) 

WILL INSPECT TRUST DEEDS. 
Mr. Hoffman : Now, Mr. Dickey, I would like to 
ask you a question. You say that the title to this 
property is in the hands of Trustees, under certain 
conditions. Are there any conditions whereby there 
is a provision in the event that the Technical Institute 
is not successful in its operations, or in event same 
should be dissolved, that this property revert to the 
Trustees or to the city? 

Dr. Dickey : No, sir. There were conditions talked 
of by this Commercial Club, but these conditions have 



never been put into writing, but there is an under- 
standing with the citizens of Indianapolis that it shall 
never be used for any other purpose than educational. 
There is no condition whereby it reverts to any one. 
In other words, we have not considered failure. We 
have fixed it so it could not fail. It must be used 
for educational purposes. 

Mr. Hoffman: Would there be any objection on 
the part of yourself or the Directors to submitting us 
a copy of the Trust Deed, or the original Deed? 

Dr. Dickey : No, sir ; every document we have is 
at your disposal. 

Mr. Hoffman : Then I would like to move you that 
Dr. Dickey or the Directors of the Technical Institute, 
or the Trustees, whoever have possession of this Trust 
Deed, tender the same to this Committee for inspec- 
tion, to be returned on demand. 

(Seconded by Mr. Klooz.) 

Dr. Dickey: Mr. B. A. Wilson, Chairman of our 
Board of Directors, called me into the Bank today and 
told me that there was no more important movement 
than that you gentlemen represent. He is President 
of the Columbia National Bank. The facts are as 
we have stated them, and we can produce the docu- 
ments. 

(Motion carried.) 

Mr. Miller : I move that the Chair appoint a com- 
mittee composed of two members of the Winona 
Technical Institute Directors, two active members of 
the I. S. A. (the Chairman and our legal adviser 
would act as ex officio) to draft an agreement of or- 
ganization of the school, to be ratified by the Trustees 
of both organizations. 

(Seconded by Mr. Fisher.) 

Mr. PIoffman : Dr. Dickey, have the Trustees or 
Directors the right to pass upon any writings or con- 
tracts? 

Dr. Dickey : Yes, sir. They are all one. The Trus- 
tees and Directors are the same. 

(Motion carried.) 

Dr. Dickey : Do you mean these five Trustees ? 
They simply hold that deed, having been bound to do 
so, because they are citizens of Indianapolis. 

Mr. Hoffman : Your school is managed by Di- 
rectors ? 

Dr. Dickey : We call them Trustees. 

Alfred Potts : I think the facts are that these 
Trustees are simply Trustees for holding the title of 
the property, and the school is under the direction of 
a Board of Directors. 

Dr. Dickey: But they are called Trustees and 
incorporated as Trustees. 

Mr. Hoffman : We have Trustees to hold title to 
property, and then the managers of the business are 
designated as Directors. They are not Trustees. I 
was simply looking for information as to the title. 

Mr. Girard : I will ask Dr. Dickey to give me the 
names of the two members to be "appointed on this 
committee. 

Dr. Dickey : I would like to counsel with my as- 
sociates. 

Mr. Girard : May I have these names this even- 
ing? 

Dr. Dickey' : Yes, sir. 

Mr. Girard : I will appoint Mr. Falisse and Mr. 
Fisher. Mr. Hoffman and myself to act ex officio. 

Mr. Miller : I believe according to our Constitu- 
tion and By-Laws that the President of the Interna- 
tional Association is a member of all committees ex 
officio, and I think it would be better to appoint a 
member who is not actively engaged in the business 
of the Association. The President and Secretary and 
Treasurer are members ex officio. 

Mr. Girard : I will make this committee Mr. George 
June and Mr. Fisher. 

Dr. Dickey : I would like to ask one question that 
I may take it up afterward with our Board. As I re- 
member the motion, you did not state the amount you 
desired to raise. That would come before our Board, 
and not to bind you at all, ought there not to be 
some thought of what you attempt to do? 



119 



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Mr. Miller: We contemplate raising $200,000. 

Dr. Dickey : Ought that not to be embodied in the 
motion? Many of the members of the Board who are 
not present would then understand that we are con- 
templating great things. 

Mr. Girard : On my remarks I said assuming that 
we raise $200,000. 

Dr. Dickey : That is satisfactory. 

WOMEN TO BE ADMITTED. 

Mr. Fisher : I want to ask Dr. Dickey. Our Sec- 
retary made the statement that there would be a wom- 
an's department connected with the school. This mat- 
ter has never been brought up at any previous meet- 
ing. In fact, this is the first I have heard of it. Of 
course, I approve and indorse it. but I would like to 
ask if there would be any objection to women attend- 
ing this school. 

Dr. Dickey : No, sir. We have women students 
today. 

Mr. Miller : I want to say that as far as I have 
this thing wound up in my own head, it will be just 
the same as if you were managing a hotel. You 
would have to have a housekeeper, and fifteen to 
twenty girls to do cleaning and make up the rooms. 
That will be one of the departments of the school, 
necessarily. The laundry the same way. A girl who 
wants to enter that school for three months and work 
in the laundry, can learn how to take care of blank- 
ets and lace curtains, and will be under the instruc- 
tion of a practical laundry man. 

Mr. Fisher : How about the recommendations of 
a student? 

Mr. Smith : A student has to be recommended by 
the members of the Advisory Committee in the dif- 
ferent departments. 

Dr. Dickey : Yes ; but we did not say you had an 
open gate. 

Dr. Dickey : A student does not have to be rec- 
ommended by any association of employers or em- 
ployed. We do not allow certain people to say who 
can enter that gate. As an Association we do have 
an open gate, open to everybody. But there are cer- 
tain qualifications, which a student must have to enter 
a department. For instance, a boy could not enter the 
printing department if he had never been to school, 
because he could not read. 

Mr. Miller : Could not these points be agreed upon 
by your committee and our committee in drawing up 
the agreement? 

Dr. Dickey : That is what I was arguing — to con- 
fine our students to students whom you alone would 
recommend, although we would never put any stu- 
dents in that you object to. 

Mr. Hoffman : Supposing a scholar should apply 
for admittance to our school. We do not know any- 
thing about the man. Would you refer it to us to see 
if we knew anything about him, or would he go 
in without consultation? 

Dr. Dickey: That would be as your committee 
would say. As I understand it, you do not take the 
position that only certain young men can learn a trade. 
Is there anything in your Association to prevent a boy 
from joining that did not belong to any association 
that you belong to? 

Mr. Hoffman : No, sir. 

Dr. Dickey : That is what I was trying to bring 
out. 

WHAT'S IN A NAME? 

Mr. Miller: I would just like to say that one of the 
members of this committee some years ago labored 
side by side with me in the kitchen as scullions. He 
learned in the old country; I learned in this country. 
At Chicago he was very much opposed to this school, 
but I have converted him. 

Another thing I want to say is about the name. I 
have advocated all the time the dropping of the name 
"cooking school." I addressed the Chefs' Club in 
Chicago some time ago, and I told them then that I 
was not going to start a cooking school, and there is no 
position in this school that could be handed me on 



a silver platter. I put this question up to them', and 
they have begun to look at it in a different light. They 
said : "What are you trying to do ? Start a cooking 
school? The first thing you know a lot of kids will 
be cooking, and our wages will be cut." But I have 
changed their minds and they look at it more intelli- 
gently, but the average fellow under the chef thinks 
I am going to start a factory for cooks. Therefore I 
say that it is absolutely necessary that this name be 
changed. Cooking will be one branch, the main 
branch, but we had better drop that name and call it 
a Hotel Training School. 

Mr. Ratz : Replying to Mr. Miller, I want to en- 
dorse all he has said. I say right now that the best 
thing a man who keeps a hotel can do is to send his 
chef to a training school. We can show them how 
to make Lobster Newburg, how to make soup ; how 
to cook a halibut, and so on through the meats and 
vegetables and poultry. The way we make cooks now, 
a man begins as a potwasher ; but in future, when a 
chef is convinced that he can get a cook out of a 
training school instead of taking a pot washer, he will 
be glad to do it. Down in St. Louis they are glad we 
are going to have this school. 

Mr. Fisher: I just want to say that it is known 
perhaps, all over the LInited States, that we are here 
assembled. The very moment that this takes on tan- 
gible form, where we can go before the people and 
lay matters down and explain them, the school will be 
an absolutely accomplished fact. In the first year if 
we have 300 pupils in the school, the very moment they 
have their diplomas they can find employment at once 
from $50 to< $75 a month and board and lodging, which 
no boy in any other department can do. 

SCHOLARSHIP LAPSES. 

Mr. Hoffman : Just one question, Dr. Dickey. We 
will say, for example, that Dr. Leppa has subscribed 
for one scholarship. A student comes in and gives 
you his note for $100. In event that note is not paid, 
does that scholarship lapse ? 

Dr. Dickey : Yes, it would have to. But in order 
to protect us from that we have asked a parent or 
guardian to sign with the boy. But if the boy is poor 
and never able to raise $100, that note is not worth 
any more than any other note. But the money must 
be returned to the scholarship fund of this department, 
if it can be collected. 

Mr. Miller : As I understand it, if Dr. Leppa sub- 
scribes for a scholarship, he is the one who is respon- 
sible for that $100, and he can give that scholarship 
to whom he pleases. The boy does not have to sign 
the note for $100 in addition to the scholarship ? 

Dr. Dickey : Oh, yes. If Dr. Leppa subscribes $100 
for a scholarship, then your committee, with ours, 
passes on the boy, as to whether he is in need, whether 
he is worthy, and whether we shall loan him the $100. 

Mr. Miller : But Dr. Leppa pays $100 for a schol- 
arship. 

Dr. Dickey : He pays it for the purpose of loaning 
it. 

Mr. Miller : If I wish to give my scholarship to 
any young man, he could not enter the school without 
signing that note? 

Dr. Dickey : Say the doctor gives $100 for a schol- 
arship to-day, and to-morrow John Smith comes in 
and states that he has not the money with which to 
pay his tuition. We say that we have a fund here, a 
scholarship fund. We ask the boy if he has a parent 
or a guardian. If he has, we ask one of them to sign 
the note with him. We ask him when he can pay. If 
he says three years, we make the loan for three years, 
and the doctor's scholarship goes, at the end of three 
years, when the loan is repaid, to another student as 
a loan. But if the doctor comes in and says "I do not 
want this boy to sign a note," then that ends his scol- 
arship. 

Mr. Hoffman : Another question I wanted to ask 
is, is there any age limit? 

Dr. Dickey: Yes. We have an age limit as to the 
age at which the boy enters, not as to being old. He 



121 




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must be 15 years old; he may be 40 or 50. 

Mr. Miller : If a hotel clerk wants to take a course 
in cooking, he can do it. 

Dr. Dickey : Certainly. There is no limit as to his 
being old. 

Mr. Girard : I will close this meeting, and we will 
meet again tonight at the Claypool Hotel, at 8 o'clock, 
and I understand the representatives of the Winona 
Technical Institute and the Commercial Club are to 
meet with us and go over the subjects we have been 
discussing. The educational features of the proposed 
school present a vast field. But recently, a physician 
spoke to me and said that one of the things that is 
wanted badly is a place where trained nurses could go 
to take a post-graduate course in cookery, such a 
cookery as is necessary for a sick room, and the 
convalescent. 

Unless someone else wishes the floor, we will stand 
adjourned. 

Dr. Dickey : Mr. Smith wants to be clear on one 
point. Is this $200,000 for building and equipment and 
the scholarships a separate thing? 

Mr. Miller : Yes, sir. 

Mr. Smith : I would like to cover a point that we 
have always had a great deal of difficulty in making 
clear to members of other organizations. Let it be 
clearly understood that no student ever comes from 
any other standpoint than that Dr. Dickey has outlined, 
in regard to scholarship. A boy may come and say : 
"I come from Dr. Leppa ; I understand he has paid my 
tuition." But he must sign the note, and the only 
thing the doctor does is to make it possible for the 
boy to pay his tuition after he is through school. 

MATERIAL FOR THE BUILDING. 

Mr. Miller- I would like to know, Mr. Smith, 
something as to the amount of tile and brick you 
would be able to furnish us. 

Mr. Smith : At a meeting of the National Tile As- 
sociation, they agreed to furnish all the tile that was 
necessary for this building, have it designed by an ex- 
pert of their association, who would be sent on here. 
They take it for granted that this hotel will be the 
cynosure of a great many people's eyes, and they want 
to have the tile thoroughly representative. The Sec- 
retary of the Bricklayers' Association and three of the 
members said they would give all the brick that was 
necessary to build a dormitory on the grounds. 

Dr. Dickey: I just want one more word. We 
know from what you say that you are thoroughly in- 
terested and well posted in this matter, and we assure 
you that we want 3'our association represented in this 
school. We have a collection of scholars, and while 
it is the Winona Technical Institute, it is your school, 
and your committee will help us manage it and be re- 
sponsible for its success. 

Mr. Hoffman : I understood it is the intention of 
the Association to issue diplomas to graduates of the 
Training School. If such diplomas are issued, will 
they be in the name of the I. S. A. or the Winona 
Technical Association? 

Dr. Dickey : Our custom of course, is to have it 
Winona Technical Institute, but we can easily have the 
signature of your committee. We always have the in- 
structor in each department sign the diploma. That 
matter can be settled by the committees. 

Mr. Hoffman : Would there be any objection to 
the name of the International Stewards' Association 
appearing on the diploma? 

Dr. Dickey : I should not think there would be any 
objection, but questions of this character could all be 
settled by the committees. 

Mr. Smith : There is no objection to word 
the diploma : "This diploma granted by the 

Winona Technical Institute under the management of 
the International Stewards' Association." 

Dr. Dickey: We think that every school there is 
Winona Technical Institute school, and you would 
have to have our diploma. But there would be no 
objection to the name of your committee appearing. 



Mr. Girard: Meeting adjourned until 8 p. m., at 
Hotel Claypool. 

DOINGS AT THE CLAYPOOL. 
Indiana State Branch I. S. A. Meeting, at Claypool 

Hotel, December 10, 1908, at 8 p. m. 

J. E. Krause, President. 

W. W. Lowry, Acting Secretary. 

The report of this meeting is not stenographic, but 
constructed from pencil notes by the chairman of the 
committee. 

Mr. Krause welcomed the gentlemen of the com- . 
mittee and the trustees present, and expressed his ar- 
dent desire to boost the Training School idea, and 
further promised to organize the fraternity to a more 
compact unit in Indiana. 

Mr. Miller: I will ask the chairman to call upon 
Eugene Girard for a brief report of the educational 
work of the I. S. A. 

(Eugene Girard's speech is omitted purposely because 
of the request of Mr. Potts to have same printed so 
that he might personally attend to its distribution ; 
and furthermore, because of the lack of time in the 
preparation of this report.) 

Mr. Potts : I make it a motion that Mr. Girard's 
statements be printed and sent to the press as well as 
distributed broadcast in the shape of pamphlets. I 
will be pleased to take charge of that part and see that 
they are properly distributed and sent to the newspa- 
pers. 

(Seconded by Dr. Dickey.) 

Mr. Ratz : Gentlemen, I am pleased to be with you 
and see for myself the enthusiasm and progressiveness 
of the Association. I have the honor to be president of 
the St. Louis Branch, and wish to assure you that 
things are harmonious down our way. We combine 
information with sociability. We have our meetings 
at various places, giving an opportunity to the members 
to visit the various places in the city of St. Louis. The 
meeting generally opens with the general run of busi- 
ness and is followed by papers and a general discus- 
sion, and ending with luncheon, at which some novel 
features are introduced. It has brought us together; 
it has paved the way to friendly intercourse. It is 
now a common occurrence for one member to tele- 
phone the other about certain merchandise that may be 
of limited quantity and exceptional quality. Now, we 
are going to boost this Training School idea, and 
you can feel that the St. Louis Branch is with you, 
heart and soul. 

Dr. Dickey was then called upon by the chairman to 
summarize the work of the afternoon meeting. 

Dr. Dickey then called upon the chairman of the 
Training School committee to take his place in sum- 
marizing the work of the afternoon. 

PLAN OUTLINED. 

Eugene Girard : Gentlemen. I will condense in as 
few words as possible, the work planned. The purpose 
of the joint meeting held this afternoon was to ar- 
rive at some tentative agreement by which the erec- 
tion, equipment, maintenance and management of the 
proposed Hotel Training School would be made a pos- 
sibility, along such lines as would insure its perma- 
nency and the successful training of its students. 

The Winona Institute is to furnish the grounds and 
such material as may be obtained from the various 
manufacturers' associations ; the services of their 
trained instructors, the labor of their students for the 
erection of the proposed hotel, and when same is com- 
pleted they are to assume the management and main- 
tain the school and its instructors. 

This school is to be known as the I. S. A. Training 
School, and the instructors and pupils shall be subser- 
vient to a committee of the I. S. A. The diplomas are 
to be issued and printed in such a way as to clearly 
define that the I. S. A. supervises the work of the 
school, etc. 

Committees have been appointed, one jointly for the 
Institute and the I. S. A. to draft articles of agree- 
ment to be submitted to our respective trustees. 



123 



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The chairman of the committee was also instructed 
to appoint a finance committee, the selection of this 
committee and the number on it to be left to his dis- 
cretion. I may add that it is the present chairman's 
intention to appoint as members of this committee 
members of the Winona Institute, Geneva Society, 
Culinary Philanthropic Society of New York, Hotel 
Men, National Men's Associations and other large ho- 
tel associations. Master Bakers and members of the 
I. S. A. Literature is to be printed and our proposed 
Training School is to be given wide publicity. I think 
perhaps that is all I can say at the present time. How- 
ever, the report will be printed in detail in our month- 
ly Bulletin, and if the gentlemen who are here to- 
night and are not members of the association, will leave 
their addresses with me, I will take pleasure in for- 
warding them a copy of our Bulletin. 

It has been proposed by the I. S. A. committee, that 
a subscription fund of $200,000 be raised, said fund 
to be ultilized for the erection of a modern hotel, so 
fitted that the students of the Winona Insti- 
tute could be housed and boarded in that hotel. The 
hotel would have training departments for every dis- 
tinctive feature of a well-conducted hotel, so that the 
pupils could be trained along such lines as that of 
Stewards. Culinarians, Housekeepers, Bakers, Confec- 
tioners, Laundrymen, etc. 

NEED OF CULINARY IMPROVEMENT. 

Mr. Menjou: Mr. Chairman and Gentlemen: The 
more I think of the proposed Training School — I will 
take that back and say our Training School, as I feel 
now it is so well under way; hereafter I will say our 
Training School — the more I realize the various pos- 
sibilities for educational purposes. It is men in my 
standing who best realize the vast ignorance of the 
general public concerning culinary matters. It is al- 
most a daily occurrence with me to receive telephone 
messages for a recipe of some kind or other. Just be- 
fore my departure for this city, a lady telephoned me 
asking me if I could tell her how to prepare the de- 
licious dish of tripe such as she was in the habit of se- 
curing while in Paris. We have the material in ths coun- 
try, the money, and the willingness to become sensible 
epicureans, but we lack the culinary education, and I 
feel that the establishment of our Training School will 
be the beginning of a wide dissemination of the knowl- 
edge which goes to make good hotels, good restaurants 
and good housekeepers. 

Mr. Miller: I am asked to say a few words per- 
taining to our Chicago Branch. Our branch has been 
profitable to its members in more ways than one, but 
I will speak only of the various demonstrations we 
had during the course of the winter. 

The first of the course of these lectures was on 
Meats. We had on hand to demonstrate otherwise 
than verbally, various cuts and grades of meats, such 
as: 

Stall fed. 

Grass fed. 

Cow and other loins. 

We also had a dressed goat which is often sold for 
lamb or sheep meat. The next of the course was on 
olive oil. Then on linens, when we had the services 
of an expert linen man. Another time we had a talk 
on milk and cream, with a demonstration as to the 
utilization or its appliances, winding up the season 
with a session at which papers were read on the aims 
and objects of the Association. It was very clearly 
brought out at this last session that the interests of 
the employers and employed were common, and that 
it would be most beneficial for them to meet on level 
ground at such meetings. 

Mr. Miller's talk was most instructive, and it is to 
be regretted that the manuscript copy of his remarks 
could not be obtained. However, much of what he 
said, can be obtained from the published minutes of 
the Chicago Stewards' Clug Bulletin, where may be 
found copies of Mr. Miller's official talks. 



TRAINING WILL LIMIT DIVORCES. 

Mr. Fisher : Gentlemen : I have listened with pleas- 
ure to all that has been said, and there is but little 
for me to add, except perhaps that our Training School 
will add greatly in solving the problem of properly 
educating ladies to become efficient housekeepers, thus 
reducing by a large majority, the number of divorces 
in the United States. Verily, gentlemen, the culinary 
ignorance of the average educated American young 
lady is far beyond a limit of safety. But a few days 
ago, my daughter returned from a visit to one of her 
old schoolmates who had been recently married, and 
said to me I had yet to learn how easily the drudgery 
of the kitchen might be simplified. 

This young lady stated that she could not under- 
stand why her husband could not enjoy her cooking; 
she bought the best steak, had it cut thin, and done to a 
lovely crisp ; bought the best canned vegetables and al- 
ways purchased the best brand of corn beef hash. While 
reciting her ample qualifications as an efficient house- 
keeper, she was busy starching in a wash basin an 
article of wearing apparel, and when this was done 
she rapidly rinsed the wash basin under the faucet, 
and party filling the same with water, slammed it on 
the stove, threw in a handful of coffee and said : 
"Now, if you wait awhile you and I will have some 
coffee." I very truly believe, gentlemen, there is a 
crying need for our Training School. 

Dr. Leppa : Mr. Chairman and gentlemen : I sin- 
cerely believe that a most efficient aid to the wide- 
spread movement now extended all over the world for 
the purpose of stamping out tuberculosis, is the spread- 
ing of a better knowledge of the preparation of food, 
and the hygienic treatment and preservation of food 
material. The proposed school will disseminate this 
knowledge, and if we are unable to do more than 
help this philanthropic and Christian-like idea, no 
doubt all those interested will feel amply repaid for 
any trouble or work they might have had on behalf 
of this proposed school. 

Mr. Lowry spoke at length upon the encouragement 
and backing that we were receiving from the hotel 
men. His address was most encouraging and I re- 
gret to be unable to produce it here. 

The gentlemen present who were eligible to member- 
ship to the Association, spoke of their sympathy with 
the work and their willingness to join the ranks of 
the workers. 

This report is respectfully submitted. 

Eugene Girard. 
Chairman Training School Committee. 

Past-President Wm. H. Morris, who was to repre- 
sent President Falisse at the conference, was unavoid- 
ably detained in Chicago at the last moment and could 
not go to Indianapolis as scheduled. 

Through an oversight of the stenographer, the name 
of Vice-President L. Fred Klooz was unintentionally 
omitted from those as being present at the confer- 
ence. Mr. Klooz was there, of course, and very much 
alive to the requirements of the occasion. 

The main feature of the conference was the prom- 
ise of the President of the Commercial Club, of Ind- 
ianapolis, to have $50,000 of the needed $200,000 by 
the time the I. S. A. convention met in that city next 
August. Now, if the rest of the United States cannot 
raise the other $150,000 in the same period it will be 
the fault of the men behind the guns. 



MEETING IN NEW YORK. 



State Branch Has Educational Session Which is 
Addressed by Oscar Tschirky and Others, 
and Concludes With a Demonstra- 
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The New York Branch is setting a pace that should 
serve as an example for the other units of the I. S. A. 
Largely attended meetings have been the rules there 
of late, but all were overshadowed by the enthusiastic 
attendance at the session of the Branch at the Hotel 
Marlborough, New York City, Monday evening, De- 
cember 21. The latter was one of the Educational 



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demonstrations inaugurated by President Nies, who 
has injected into his administration of the New York 
Branch a strenuosity that evinces an instructive era 
for T. S. A. adherents in his jurisdiction. 

Among those present at the Marlborough meeting 
were the proprietors, managers and stewards of the 
leading hotels, clubs and restaurants of the city of 
New York. Milo E. Westbrooke, steward of the Marl- 
borough, welcomed the members and visitors, after 
which President Nies formally opened the session with 
L. C. Klein as secretary. 

AIMS AND PURPOSES. 

In opening the session, President Nies spoke as 
follows : 

You all know the object of our meeting tonight and 
what will be done here. I think, however, a few 
words in regard to our Association might help to en- 
lighten some of the gentlemen who have not been at 
our meetings before. Our Association is an association 
of hotel proprietors, managers, stewards and club man- 
agers, and stewards and restaurant men, formed for 
the purpose of getting together, discussing matters of 
interest to our Association and profession, to enlighten 
each other as to the best methods of doing those things 
which are most advantageous to ourselves and our 
employers; for discussion, demonstration, and other- 
wise to arrive at what we consider to be the best meth- 
ods of conducting our business. Many of these are 
educational features. These meetings are held month- 
ly, sometimes oftener. At each of these meetings there 
is a demonstration or lecture of some kind dealing 
with matters of interest to the society at large and also 
to the profession at large. We hold these meetings 
in hotels and in public places for the purpose of show- 
ing people that we do nothing behind closed doors. 
That everything we do is open and above board and 
that every, one may come who wishes to, if they be 
interested in our work and, if they find our work 
agreeable to them and find the objects of our society 
agreeable to them, to become members of our Asso- 
ciation. 

The way to help people most of all, they say, is to 
make them think, and these discussions and these 
lectures and these demonstrations help people to think. 
We also give those who come to these meetings the 
benefit of the opinions and the experience of the best 
minds in these matters, people who have succeeded, 
who have been successful, and "it is from the success- 
ful people, of course, that we must learn successful 
methods. For that reason we have invited to be with 
us to-night Mr. Oscar Tschirky, who will be one of 
our speakers this evening. We all know who Mr. 
Oscar of the Waldorf is. Mr. Oscar of the Waldorf 
is a gentleman who has made possible more than any- 
one else, by reason of his great and advanced work 
in his line, the conducting of the large hotels of the 
present day. (Applause.) 

Before Mr. Oscar took hold of the service at the 
Waldorf it was customary to say, to get good service 
one must go to a small house where there are few 
people, where everything is under the eye of the pro- 
prietor; but Mr. Oscar has demonstrated that it is 
possible to give better service in a larger house than 
was ever thought of or dreamed of in small places 
through his great work in systematizing service, in 
directing his employes, in lecturing to and training his 
men up to his high standard of service. We all admit, 
and we know today, that the service in the Waldorf 
in the present and in the past has been the best service 
given in this country if not abroad. And I think and 
I can safely say that, when the hotels in Europe reach 
the size of our Waldorf-Astoria, they will be unable 
to improve very much on the service that is given at 
the Waldorf at the present time. Mr. Oscar deserves 
all that credit which comes to those who make the 
way, who do things, who accomplish things, who show 
that they can be done. He has demonstrated that at 
the Waldorf, and he has been so successful at it that 
we thought for the members of our Association and 
our friends among the proprietors of the hotels of New 
York nothing could be more instructive and entertain- 



ing than to have Mr. Oscar come here and personally 
tell us how he does all this. Gentlemen, I have the 
honor to introduce Mr. Oscar Tschirky, of the Wal- 
dorf-Astoria. (Applause.) 

EASY IF YOU KNOW HOW. 

Mr. Tschirky said : Gentlemen, I take it as a 
great honor to have been invited here and to respond 
in a few words to what I was asked to say. First 
of all I am very happy to see so many people here 
that take an interest in the Association, to try and 
help along the work of the Association, and further- 
more I think it is the best thing that can be done for 
us once in a while to come together and have these 
little meetings and talk about our business. 

It is very nice in our friend, the Chairman, to give 
me all the credit for the success of the work at the 
Waldorf-Astoria, but I want to impress upon you that 
it is not myself only, but it is the great man whom I 
have had to teach me and to tell me first what to do, 
and who has taught me to do what I am doing, and 
that is George C. Boldt. (Applause.) 

It is all very well for a man to have the ideas, the 
man and the savoir faire to go on and do it if he has 
someone behind him that lets him do it. But you, 
gentlemen, well know that some men hold positions 
and have just as much brain and just as much dis- 
cipline as I have, but they haven't the man behind to 
let you do what you want to do. And that is the 
great secret of our business. When a hotel proprietor 
engages you to do things and when he knows he has 
one who can do them he should let you do them, 
otherwise you cannot meet with the success your ef- 
forts would bring if he permitted you to go ahead, 
and that is what Mr. Boldt has done at the Waldorf- 
Astoria. 

Now, gentlemen, when I took the position at the 
Waldorf when it first opened, I was as you all know, 
engaged to be the head waiter. I took charge of the 
main dining-rooms as -what we call in Europe the 
maitrc d' hotel. I think I was about the only one in 
this country that when by the name of the maitrc d' 
hotel. We had another man who had charge of the 
private rooms and the upstairs buiness, whom Mr. 
Boldt brought from Philadelphia. When this man 
left Mr. Boldt asked me if I thought I could manage 
the whole business and look after the upstairs and 
downstairs as well. I told him it was easier for one 
man to do it than two, and I started. 

I have arranged the upstairs service, as everybody 
knows, so that every floor is one hotel, which was not 
the case at the time of Mr. Ellsner's administration 
of the floors, when the waiters were all on one floor, 
and when a guest wanted anything those men had to 
leave the fifth floor to go up to the tenth, or to go 
down to the first and also had to go down to the 
kitchen with the orders. Now you know in a big 
hotel like ours, or any hotel that is above 200 rooms, 
service of that kind is never a success. You must 
arrange your business on every floor. Try to get the 
service on every floor so that the men in charge of 
those floors have eveo'thing under their hands, silver, 
glassware, chinaware, heaters, hot water, linen and the 
dummies to go direct to your kitchen. After you 
have installed that you can expect to have a success. 
When I spoke to Mr. Boldt about that and said that 
unless that is done in this way I will not take the 
position upstairs, it took him just about two hours 
to have an engineer on the ground to find out if we 
could turn the elevator which was used for service 
into dumb-waiters, which was done. After the con- 
tract was signed I accepted the position and the suc- 
cess has been such that all of you and everybody in 
the country are talking about the service at the rooms 
in the Waldorf-Astoria. This, gentlemen, you must 
have if you want to make a success. 

Now. gentlemen, if I had not had a man behind me 
as proprietor who knew that it was worth while to 
spend that money after I had shown to him that I 
knew what I was talking about, we wouldn't have had 



127 



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128 






that success ; therefore, the credit is all due to George 
C. Boldt. 

Now, gentlemen, you ask me to come here and speak 
a little about my school. It is true that from the time 
we started the Waldorf my idea has always been that 
no matter what business one is engaged in one must, 
if there are lots of employes, get them together once 
a week and talk to them and tell them what is wanted. 
Jn our line of business we have many men that are 
willing to be waiters and whom we can only call half 
waiters; but through teaching it is possible to make 
of these men thoroughly good servants and good men. 
Therefore, I made it my business to start this school 
and to call all the waiters and omnibuses together,, head 
waiters, captains, and bring them together in a room 
between half-past eleven and twelve, one watch on a 
Tuesday, and the other watch on Wednesdays, so that 
the watch that was supposed to be on duty was on 
duty and the other watch was up to listen to my reci- 
tations. The idea of that school is this : If I had not 
established that school it would have been impossible 
'for the Waldorf, with so many rooms, dining-rooms, 
to give the same service in one room as was given in 
the" other. The house is so large that if this school 
had not been perfected one would have gone into the 
cafe and got service in a different style from that in 
the dining-room. By bringing these men together it 
gave me a chance to talk to all of them and tell them 
exactly how I wanted the service to be performed. 
Besides that I instructed every head waiter to have a 
book and every little mistake that a man made must 
be put in that book. For instance, if I saw a waiter, 
or any of my head waiters should see a waiter clearing 
off a glass this way (illustrating) or touch it this way 
(illustrating) instead of this way (illustrating). I 
would go to the waiter quietly and give him an explan- 
ation and tell him that I do not want it done this way 
(illustrating), but this way (illustrating). Dp not 
place your fingers inside of glass or near the top 
where it comes in contact with the mouth. As I say, 
such things as that are put in that book, every depart- 
ment the same, and the day of the meeting every head 
waiter reads every little item that is in that book to 
me quietly and I give the lecture to the waiters and 
the omnibuses, that such and such a thing has hap- 
pened and such and such is the way I want it to be 
done. You understand that this one little mistake 
that may have happened, just an hour before, at the 
meeting has been told to the man that made the mis- 
take and repeated eight days afterwards to everybody 
without mentioning his name, as I do not believe in 
showing up a man in front of an audience, and that 
very little mistake was told to everyone, and this 
enables us to give a perfect service. 

The same thing in carving. It is very hard to get 
men who understand carving. I believe in letting the 
head waiters and captains carve as much as they pos- 
sibly can and to show the men how to do it. We have 
not gone into details yet to bring things up from the 
kitchen and show them the carving, but I believe it is 
a thing that ought to be done, as we find a good deal 
of trouble among our waiters who do not understand 
exactly how to cut, for instance, turkey or duck with- 
out trying to cut into the bones. They do not know 
how to cut between the joints, and it is absolutely 
necessary that should be shown to the waiters, if 
possible. 

But the idea of the school is a very simple one^ as 
you understand. By giving orders to the head waiter 
to keep this little book you will be able to teach the 
men in such way that every single man working with 
you will work in perfect harmony and exactly as you 
want him to work. I do not know if I can tell you 
anything else about the school — that is what I was 
asked to talk about — except that I should like very 
much to tell you that there is another point that the 
head waiters ought to see to ; we find a good deal of 
trouble when the waiters are coming up that they 
have not got clean shoes or clean hands. Another 
little thing that I do at the Waldorf is to tell the 
waiters to sign a book after they enter the time- 



keeper's office. They must sign a book in each depart- 
ment in the dining-room and the captain must stand 
right there and watch the signature and in the mean- 
time take a little look at his shoes and hands and see 
that his hair is combed. That again is a little point 
that is absolutely necessary. Now, gentlemen, if there 
is anything else that you want me to talk about — 

The Chairman : I think, Mr. Oscar, some of the 
gentlemen would like to hear a little about the man- 
agement of the banquet and large affairs. 

Mr. Tschirky: Well, the management of the ban- 
quets is a very small matter, it is simply a matter of 
discipline. I can't say very much about it, except in a 
house like ours we have a regular routine regarding 
what we call the extra waiters. We keep a list and 
every man has a number, I, 2, 3, 4, or 5. If No. 1 
can't be found we take No. 2, and so it enables us to 
get the same men, but as you all know I am so strict 
in my business that almost every man who comes in 
our house knows exactly what I want and I have very 
little trouble with them. The service in our house 
is just like that of soldiers. Of course it is a thing 
that I never leave to any of the head waiters. I am 
always around. I give the orders when to clear off and 
T give the orders when the chef shall send the things 
up. I watch the men and have very little trouble, 
no matter if we serve a thousand people or fifteen 
hundred, it goes just as easy with us as if we served 
200. The main thing, however, is the discipline and 
that I have got and I think every man in this room, 
if he is a man with character, doesn't fool with his 
men, doesn't laugh with them and treats them right, 
can get just the same discipline out of his men that 
I get. Anything else you wish, gentlemen? 

The Chairman : I think you have covered the field 
very completely unless there is something you wish 
to say in closing. 

Mr. Tschirky: I have nothing to say except I 
feel very proud to see these gentlemen listening to me 
and it is a pleasure to me to tell them everything they 
would like to know, and I thank you very much for 
the invitation and the opportunity to appear before you, 
and I can only say that if you follow the advice that I 
have given, you cannot fail to make a success of the 
business you manage. I thank you again. (Applause.) 

The Chairman : I think it is proper now to rise 
and give a vote of thanks to Mr. Oscar Tschirky for 
his very kind lecture and for the enlightenment that 
has come to all of us. Mr. Oscar, as you all know, 
is looked upon as one of our great captains of Am- 
ican industries, especially in the hotel line, and to 
have him come here is the greatest compliment we 
could have had paid to our society. We thoroughly 
appreciate it, Mr. Oscar, and hope we may see you 
again. We shall try at all times to make our meetings 
interesting and it may possibly be we will have some- 
one here at some future date that you would like to 
come and listen to. If so we shall be glad to keep 
ypu informed and to extend a cordial invitation. 
' (A rising vote of thanks was then given.) 

The Chairman : Now, gentlemen, the next course 
in our meeting will be to hear from Jacob Miller, who 
is National Secretary of the I. S. A., who comes to 
us direct from the conference of the Training School 
Committee at Indianapolis, where they have just com- 
pleted the preliminaries, or in other words made the 
arrangements with the Winona Technical Institute for 
the establishment of this school. The preliminary 
work has been done, but this is the first actual work 
towards the establishment of the school. I have the 
pleasure of introducing Mr. Miller. 

"OUR JAKE" TAKES THE BLAME. 

Mr. Miller said : Mr. President and gentlemen : 
I have come a thousand miles to be with you tonight, 
on receipt of notice of this meeting from Mr. West- 
brooke. An appendix to that notice stating that Mr. 
Oscar Tschirky would address the New York State 
Branch at the Marlborough Hotel, pertaining to service, 
was enough hint for me to get ready and pack my 
grip and come on here ; for when the opportunity pre- 
sented itself to me, old timer as I am in the business 



129 




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in the different States, to listen to the wise words of 
a world-renowned man like Mr. Tschirky, I think I 
am treating myself to a Christmas present to come 
here and be one of you. 

I am not here as the National Secretary, I am here 
simply as a member of the I. S. A., one of the foun- 
ders of the I. S. A. I have struggled for the I. S. A. 
since its infancy. It has had its ups and downs. 1 
have been up and I have been down, and I have been 
up and I have come down again time and time again. 
However, the principles of the I. S. A., in my es- 
timation, have been right, they have had the true ring 
of fellowship, of learning, of manly character to them; 
no unionism, no insurance clause or anything of that 
nature that ever crept into the ranks of the I. S. A. 
since I have been connected with it, and I am a charter 
member. When the Detroit Stewards' Club was first 
founded I joined the Detroit Stewards' Club. There 
were simply 28 men of the profession from different 
sections of the country gathered in Buffalo on that call 
and they, by vote, decided from the International 
Stewards' Association. Our aims and objects, our prin- 
ciples, have been the same from the day we started until 
to-day. While we have done a great deal in charity 
we have never paraded it, we have never held it up 
to a man that we are going to do this or going to do 
that. When it is up to us to do a thing we are going 
to do it if it takes every dollar in our treasury, but 
we do not embody that part of it in the By-laws. 

Referring to the Training School which I have 
been blamed for, being the originator of the idea to a 
certain extent, for the reason that I have outlined the 
program here to conduct one branch of that training 
school and to divide that particular branch into the 
14 or 15 other branches it has been heralded broad- 
cast that we are anxious to start a cooking school. 
I have had that to overcome in the past few years 
among some of my personal friends ; having been a 
cook, risen from the ranks as a chef, I am not 
ashamed of my reputation as chef nor as steward — 
I have been accused by a good many friends of mine 
who are chefs to-day that I am trying to give away 
the secrets of the culinary department by starting a 
school. However, to every one of you gentlemen here, 
I will say I have been accused of looking for a pro- 
fessorship in cookery, making a soft job for myself. 
I want to say to you now that when this dream of 
mine is realized, when this school shall be established, 
and this school will be in operation in less than two 
years from to-day, it will be not only for one person 
but for the United States. The hotel element of the 
country to-day is taking up the question and I am on 
record on my word as a man before you that no 
position in that school can be offered or tendered to 
me. I am not looking for any job, but I have studied, 
I have risen from the ranks as a poor immigrant into 
this country, I battled my way, and I don't owe any 
apology to airy man living for where I am to-day. I 
occupy the same position for the twelfth season be- 
ginning the 4th of January with an 800-room hotel as 
steward. I had been chef of that house for six 
years for the general manager of that house and my 
record is an open book. I have worked as waiter 
and as pantryman on a steamboat, and as head waiter 
and cook, and worked myself up as chef, and I am not 
looking for laurels for myself by establishing this 
school. This school is going to be the greatest help 
to hoteldom in these United States in my opinion. 
I am sincere in my belief. If I was not I would 
stop the work. It is not a cooking school. We are 
going to raise this money. I don't know whether it 
will be a thousand, fifty thousand, one hundred thou- 
sand or two hundred thousand, but we are going to 
raise this money. The I. S. A. is going to put 
forth these efforts by asking and speaking to the 
different State hotel associations to assist us in raising 
this money. We will build this hotel and equip it 
and turn it over to the Winona Technical Institute as 
a monument to the I. S. A., and the Winona Tech- 
nical Institute in Indianapolis have agreed to furnish 
the teachers in every department from the clerk to 



the head waiter, the laundryman, the chief engineer, 
the head cook, the baker, the ice cream man, and 
they will pay them living salaries to teach these 
scholars that wili enter that school. 

There are eight other national schools in those 
grounds. The capacity of the eight national schools 
is, I think, something like 1,200 pupils. They have 
now about 470 pupils on these grounds. The only 
stipulation that the International Stewards' Associa- 
tion Committee asked of the officers and directors of 
the Winona Technical Institute is to compel every 
student that enters these grounds, 76 acres, beautiful 
grounds, with twelve magnificent buildings on it now, 
and, as I say, with eight national schools in opera- 
tion — that these scholars' will be the patrons of this 
hotel, thereby making this hotel self-sustaining. Now, 
a gentleman at our convention in Chicago 1 says, "How 
are you going to teach a man how to make a lobster 
Newburg in a school ?" I want to say to you, gentle- 
men, myself, as a cook, that I can bring a lobster 
in here, just one lobster, and if every one of you have 
the brains to learn I can show you what to do with 
that one lobster as well as I can with a barrel of 
them. It is not necessary to feed 800 students on 
lobster when teaching 800 students how to make lob- 
ster Newburg or to boil or broil or split a lobster. 
You can do it with one lobster, and the chances are 
the manager of the hotel will eat that lobster and 
not the scholars. It is as simple as rolling off a log 
if you gentlemen in different sections of the country 
will give this question the proper study and consid- 
eration. I believe the hotelmen of the country have 
seen through it, at least we are continually receiving 
complimentary notices and promises of support. 

Mr. Lawrence, the proprietor of the Claypool Hotel 
in Indianapolis, said to me on the day of the meeting 
in Indianapolis, "I will personally guarantee a sub- 
scription of $20,000 in the State of Indiana towards 
this school," and now, gentlemen, Indianapolis is only 
one city and Indiana is only one State. Of course it 
looks big for a man to come here and say we are 
going to raise $200,000. That is probably more money 
than any of us have seen or controlled for a long 
time. I know I have not yet. We get ours in little 
chunks out West ; but it is no trouble at all to get 
this money, as the I. S. A. has always stood against 
graft and for education, and the hotel proprietors 
one by one, the City Associations and the State As- 
sociations one. by one, are giving us their support. 

Now, men who are employed — I do not know how 
many proprietors are here — I am very pleased to note 
in your assembly one proprietor of a New York City 
hotel, a man who has probably known of me and 
me of him for a good many years, the proprietor of 
the Lucerne Hotel ; I am very proud to see him here. 
He is a western man in New York to-day. I refer 
to Mr. Runciman. However, we started out to get 
the support of the hotel proprietors. I went to Sara- 
toga this summer where I had the pleasure of meeting 
Mr. Tschirky, and explained my little object to the, 
hotel proprietors the same as I have to you here. 
We have done nothing up to date that we need be 
ashamed of, whether we are the New York State 
branch, the Philadelphia branch, the Pittsburgh branch, 
the Cincinnati branch, Davton branch, Chicago branch 
or Seattle branch of the I. S. A. The I. S. A. to- 
day has got the support, the moral support and re- 
spect of the employer. I don't know any more that 
can be asked by any association of employes. 

Now, in regard to the contract with the Winona 
Technical Institute of Indianapolis, I want to say to 
you that there has been no contract made as yet. I 
put the question to those gentlemen through the chair- 
man, Mr. Girard : "If the I. S. A. will raise a cer- 
tain sum of money to build and equip a modern 
hotel containing every department in operation that 
any other modern hotel in a large city will operate, 
will the Winona Technical Institute continue the op- 
eration of this hotel and engage the heads of depart- 
ments who shall be the teachers of the different de- 
partments?" They are on record, as you will find 



131 



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132 



in our monthly Bulletin, published within a few days, 
as saying they will do so. They are an en- 
dowed institution. They are an endowed cor- 
poration. If we will raise this money to build this 
hotel and equip it, it always will be the National 
Stewards' Association's Training School, but that hotel 
becomes the property of this Winona Technical In- 
stitute. As I have said before, there are eight other 
national schools of learning on the grounds, but they 
will give us this support, which they cannot offer now 
for every student on those grounds now boards and 
rooms where he pleases. 

Now, for us to equip this house and keep it in 
running order we must have some patrons for it and 
the patrons of this hotel will be the scholars of all 
the schools on those grounds. For instance, if we 
require ten lambs to-day for our bill-of-fare, compris- 
ing soup, fish, lamb, etc., one vegetable and one pastry 
for the scholars at a nominal sum per week, those 
lambs will be bought, they will be taken to the 
butchershop, one after the other will be cut from the 
neck to the shoulder and the flank and ribs and legs, 
and the butcher will be a salaried man, just the same 
as the butcher in the Marlborough Hotel, or the Wal- 
dorf or any other hotel, will demonstrate on those 
lambs and that particular item will be consumed that 
day by 700 or 800 scholars. 

A great many people thought that it would involve 
a terrible expenditure and waste — a loss. Why, you 
may give them bread pudding on Monday and cocoa- 
nut pie on Tuesday and lemon sherbet on Wednes- 
day, etc. Now, these students in that school will get 
the teaching Monday, Tuesday and Wednesday, etc., 
but the scholars of the entire school will eat that 
cocoanut pie, or whatever that particular dish in pastry 
will be. for one day in the week, and one scholarship 
at $100 subscribed pays the tuition of that scholar. 
Now, if that particular scholar happens to be fortunate 
enough to have some one who can pay his way, that 
scholarship that you subscribe indiscriminately is per- 
petual. It will take $100 for another scholar, whether 
male or female, in the laundry department or the 
housekeeper's department. You may have a daughter, 
a hotel man would like his daughter to learn the work- 
ing of the housekeeping department, or the laundry 
department, how to take care of your blankets or lace 
curtains, and the washing and drying and folding and 
how to keep them stored away in the linen room. If 
you feel like sending your daughter to this particular 
institute the scholarship for the daughter will be $100 
a year, which goes to the institute, and in return the 
institute will pay the salaries of the heads of depart- 
ments out of the money received from the scholarship. 

Now, as we go along — this thing is not going to 
happen in a month or two months or six months — it 
is a question to-day before the American public and 
the more it can become threshed out, the more you 
can enlighten the public on it as well as the hotel- 
keepers, the deeper you can go into the question. 

We were received by the Commercial Club of In- 
dianapolis, the president and chairman of the Board 
of Directors of that club said : "Gentlemen, you have 
opened our eyes. We didn't know what you were 
about here. There has been some talk of starting a 
cooking school here. Now, since the question has 
been put before us in an intelligent manner we can 
see through it and the Commercial Club of Indian- 
apolis will assist you at once and help, in the raising 
of funds. By the time you meet in Indianapolis the 
Commercial Club of Indianapolis will have raised $50,- 
000 — one body." 

Mr. Falisse has a letter I gave him from the vice- 
president of the Indianapolis Hotel-Keepers' Associa- 
tion, Mr. Krause, proprietor of a new modern fire- 
proof hotel, the Hotel Edward, also of the Morton 
House; just before I left I received this letter from 
him. This is a copy of a letter he has sent out to the 
State Hotel-Keepers' Association in Indiana. For in- 
stance — Mr. Tschirky, proprietor of the Claypool Ho- 
tel, Indianapolis, Find enclosed a marked newspaper 
article that no doubt will be of keen interest to you 



as a hotel-man. Inasmuch as the International Stew- 
ards' Association has changed the plan from a school 
of cookery to a complete modern hotel the enterprise 
should meet with your serious consideration and hearty 
approval. It means so much to every member of the 
Indiana Hotel-Keepers' Association that space will not 
permit mention of same. It is the writer's earnest 
desire to help you post yourself on the matter in 
question, as it will be thoroughly discussed at our con- 
vention, which takes place in this city, December 28th, 
of which you will be duly notified. 
Yours very truly, 

G. E. Krause. 

The postscript says : "Dear Mr. Miller, I mailed 
duplicate contents of this envelope to 164 members of 
the Indiana Hotel-Keepers' Association. Please favor 
me with about 150 application blanks. I do not know 
just what success I shall have with our convention 
on the 28th, but you can gamble your life that I am 
going to make a big fight for new members." 

Gentlemen, when you have accomplished that, when 
you can interest a proprietor, your employer, practi- 
cally you have done something that any man a mem- 
ber of the Stewards' profession, whether a member of 
the I. S. A. or not, ought to feel proud of. Gentlemen, 
1 thank you. (Applause.) 

The Chairman : Gentlemen, I have the pleasure of 
introducing Mr. Falisse, our National President, who 
I am sure has something of interest to say to you 
concerning the Bulletin. 

BOOST FOR THE BULLETIN. 

Mr. Falisse said : Gentlemen, it is very gratify- 
ing to myself as a New Yorker to see so many friends 
present at one of our meetings. It shows us that the 
I. S. A. has come, as I have said before, to New York 
to stay. It took root and the tree is growing. Pretty 
soon we will have some shade from the tree. We will 
be old. The older we grow the better we will be. A 
few months ago we didn't know what the employers 
thought O'f the I. S. A. 

I wrote to our former president, Mr. William H. 
Morris, and asked him, "Can you get somebody to> go 
to Saratoga and interest the Flotel Men's Association?" 
He said : "Sure, Jake will do that." And Jake did it. 
You know who Jake is. He is our National Secretary. 
After that came the convention of the I. S. A. here in 
New York. We had the honor of receiving there one 
afternoon the members of the H. M. M. B. A. and the 
hotel proprietors of New York. We got their in- 
dorsement and we felt proud about it. The question 
of the National Training School came up and we went 
ahead. The first one to indorse our work was the 
Kansas-Missouri Association ; it was followed by the 
Pennsylvania Hotel Association ; then came Massachus- 
etts, then came the New York State, then came the 
Ohio, and then came the New York City Hotel Asso- 
ciation. I have to tell you that in a few days we will 
have the endorsement of the Indiana Association, in 
view of the letter that you heard from Mr. Krause. 
The hotel men in the United States to-day are looking 
kindlv towards the I. S. A., and I can say very safely 
that before long membership in the I. S. A. will be 
the requisite if you want to become a steward in a 
first class place. (Applause.) 

We are publishing a monthly paper called the I. S. 
A. Bulletin, as you know, and we have always been 
very particular in that Bulletin. We do not accept 
and, because it would be against our Constitution and 
By-Laws, we will never accept in that Bulletin any 
advertisement from, dealers or other outsiders. That 
Bulletin is published by the I. S. A. for the I. S. A., 
giving to the members information of the doings of the 
Association only. We hope before long that the Bul- 
letin will be not only in the hands of the members of 
the Association, but in the hands of every hotel man 
in the United States, of every man who employs one 
of us and that then everyone will know what we are 
doing. 

To-night we had the honor and the pleasure of lis- 
tening to a few remarks from Mr. Tschirky. From 



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134 



what we know of Mr. Nies, who has held the chair 
of the New York State Branch hefore, and who is 
holding it to-day, further meetings are coming and 
the more they come the more interesting they will be. 
I thank you. (Applause.) 

The Chairman: An additional feature of our 
meeting to-night will be a demonstration on a short 
loin of beef prepared and cut and ready to demon- 
strate on by our friend here, Mr. Westbrooke ; but 
meanwhile a word from one of our friends of the Hotel 
proprietors will not be amiss and I should like to. hear 
a word from Mr. James Runciman, telling us what he 
thinks of the I. S. A. and othewise. 

HOTEL PROPRIETOR SPEAKS. 

Mr. Runciman said : Mr. Chairman and members 
of the I. S. A. of the United States: I think the 
Chairman is rather amiss in calling on me to make 
any remarks here to-night. I am far from being a 
speech-maker; on the other hand, I have been a worker. 
I should like to have my work show for it instead 
of my word. However, I feel honored in being called 
on here to-night before this body, all of whom to a 
very large extent are strangers to me. I am pleased 
to be with you. I am pleased to meet you as a mem- 
ber of the Hotel Men's Association in the work. I 
rose from the ranks myself, from a very menial po- 
sition in the past, as my good friend Mr. Miller has 
said. I have known him a good many years. He has 
known my ups and downs in the profession, more 
downs than ups a good many times, but I always kept 
my eye "on the gun and tried to make the best of the 
situation as it existed. I do not know that I can say 
very much to instruct you gentlemen, because I feel 
that I am somewhat of a novice and an apprentice 
compared with a lot of you luminous men of the pro- 
fession, especially in New York City. 

I came here six years ago an absolute stranger. I 
went shopping around and I had my own troubles, 
and I made up my mind in the work I was engaged 
in at that time, representing a Western manufacturer, 
from what I knew about the hotel business and my 
experience in the past, up to< that time, that I would 
try a hand at the thing myself. It is not necessary 
for me to expatiate on my showing. That will speak 
for itself. I took a house way up in the woods, so 
to speak, four years ago, and it is not necessary for 
me to say anything in regard to what I have accom- 
plished. It has been hard work. It has been up-hill, 
hard grinding, hard sledding, but by hard work and 
persistent work in getting good and responsible aids 
under me, and I have a very able one with me to- 
night, my steward, Mr. Valentine Bjorkman, a chef 
and steward I do not think need take second place 
with any one in this or any other state. I have made 
a complete success of the Lucerne Hotel, even if it is 
way up-town. As I say, I have had hard work to 
get the patronage I wanted ; I had high ideals when I 
started out and I have never wavered from the ideals 
I started out with, and I am getting my reward now, 
and from this time on things will be easier and pleas- 
anter and everything will come my way. I have made 
a great many improvements and it is coming every 
day, gradually growing, and the best people on the up- 
per west side are our patawis, not only in the restau- 
rant, but also in the house. I do not think you can 
get a higher class clientele in New York City than I 
have at the Lucerne, if T do say it myself. 

I do not know that I can stand, up here and teach 
you gentlemen anything in regard to service or any- 
thing along that line, because I am a student lrryself; 
but I am always willing to learn, and when I have an 
opportunity of listening to such a luminary in this 
profession as Mr. Oscar here, and a number of others, 
I always avail myself of the opportunity to be pres- 
ent and that is my reason for being here to-night. 

When I got the notification through the Hotel Men's 
Association that this little affair was going to come off 
here to-night at the Marlborough, I conferred with Mr. 
Valentine and asked him if he would join me and come 
down here to-night and I can assure you it is a pleas- 



ure and an honor to be here and also a greater honor 
to be called on here to address this meeting. As I say, 
I am not a speech-maker, but I thank you very much. 
(Applause.) 

SHORT-LOIN DEMONSTRATION. 

After the "big talk" a large quarter of fresh beef 
was dragged into the room on a platform with wheels. 
Mr. Westbrooke, steward at the Marlborough, under- 
took to show how much the hotel men, unless they 
were wary, were imposed upon by the butchers. He 
was assisted in this demonstration by President Nies. 
It was shown that the ideal short loin should weigh 
40 pounds, although the butchers want to serve the 
hotels with short loins weighing 45 and 46 pounds, 
and that they do it unless the hotel men protest. 

It was shown that the forty-pound short loin costs 
the hotel man from 20 to 22 cents a pound in bulk — 
that is $S to $8.So. This short loin has to be shaved 
down to about sixteen pounds in order to get the 
choice steaks. There are from eight to nine good 
steaks in such a loin, it was explained — that is, steaks 
for which the average large hotel charges its patrons 
$1.00. 

Out of the loin comes one inferior, or "officers' " 
steak, which is served to the officials of the hotel. The 
balance is what is known as stock, and is used in 
soup, grilled bones, hash, or what-not, used in a mod- 
ern hotel. 

It was shown that the profit in a short loin steak 
is very small, not more than $3 or $4 at most, even 
when the butcher is prevented from passing off a 45- 
pound loin where the hotel should only have to pay 
for 40 pounds. 

That extra five pounds, it was explained, consisted 
of suet and ragged ends, which a butcher, if ordered to 
do so, will shave off before selling. And if he does not, 
the hotel will be paying for something it cannot use at 
a profit. It was the final decision that there was no 
profit in steaks, chops, and prime roast beef for the 
hotel men. 

DEALERS DON'T LIKE IT. 

An echo of the short-loin demonstration comes to 
the St. Regis, where President Nies is steward, about 
every hour — at least the telephone wires in that di- 
rection have been kept hot ever since the meeting. The 
average plaint runs like this : 

"Hello! Is this Mr. Nies?" 

"Yes." 

"Well, what are you fellows trying to do ? Aren't 
you satisfied with running the I. S. A. without trying 
to run our business and tell us how to cut loins?" 

Ting-a-ling ! Another hello. 

"Sav, Nies, this is the fish-man." 

"Well?" 

"Now that you have jumped the butchers I suppose 
you will jump on the fish-men next." 

And so it goes ad lib. 

MONTHLY MEETING. 

At the regular meeting held at the local headquarters 
of the New York Branch, 128 East 28th street, Jan. 4, 
the following candidates were balloted for and the sec- 
retary instructed to notify them of their election : 
Louis Stephans, James Runciman, R. C. Wolf, R. Trei- 
beneck, B. Bretschnieder and O. Kempe. 

New Yorkers were the first to get in line on the 
financial end of "The Hotel Employes' Technical and 
National Training School," and voted $100 for a 
scholarship, which they want to have marked "No. 1" 
and then framed as a pioneer relic for the walls of 
their club rooms. 

The Educational Committee reported that the next 
Educational meeting would be held at the Hotel Marl- 
borough, Friday evening, January 15. A letter was 
read from Dr. H. W. Wiley, chief of the Bureau of 
Chemistry, accepting an invitation to address the 
Branch at one of their Educational meetings, and re- 
questing the committee to keep him posted on the 
dates on which these meetings will be held and stated 



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136 



he would notify us in advance when he expected to be 
with us. 

The entertainment Committee reported that they 
were arranging to hold the third annual "Beefsteak- 
Dinner" at the Headquarters of the Branch on Wed- 
nesday evening, January 27, at 8:30 p. m. 

E. H. Neis, President. 
L. C. Klein, Secretary. 



the dues for my steward, William Donaldson, and my- 
self. 

Very truly yours, 

Wm. M. Kimball. 



TRAINING SCHOOL WANTED. 

Straws tell which way the wind blows, and the 

following letter to Secretary Jacob Miller shows what 

might be expected from hotel proprietors if our Hotel 

Emploves' Technical School was now in operation : 

Hotel Butterfield. 

Antigo, Wis., Dec. 26. 
Mr. Jacob Miller. 

Dear Sir: Can you give me any information re- 
garding a hotel training school that is now in opera- 
tion? 

I understand the one you are interested in has not 
been established. I have a son whom I wish to have 
a training, fitting him for the business, and do not 
know where to send him. 

Thanking yon in advance, I remain, 

Very truly yours, 
(Mrs. W. E.) Cora E. Butterfield, Antigo, Wis. 

ANOTHER INDORSEMENT. 

The following letter from Brother George W. June 
explains itself: 

Shell Oyster Bay, Indianapolis, Jan. 1. 
Editor of The Bulletin : 

Inclosed is the second indorsement the Hotel Em- 
ployes' Training School, at Winona, has been favored 
with by the Indiana Hotel Association. Wishing you 
a Happy New Year and a prosperous one as well, I 
remain 

Yours sincerely, 

George W. June. 

The inclosure referred to in the above letter is a 
report of the proceedings of the Indiana Hotel Asso- 
ciation's recent convention in Terre Haute, in which 
this appears : "J. Edward Krause, the retiring vice- 
president of the association, who is a member of the 
international Hotel Stewards' Association, brought to 
the attention of the convention the movement of the 
stewards' organization for the erection of a training 
school for hotel employes at the Technical Institute 
in this city. The movement was indorsed and mem- 
bers pledged individual assistance." 



I. S. A. BUTTONS. 

Members wishing to secure I. S. A. buttons can do 

so by sending $1.50 to Wright-Kay Co., Detroit, Mich., 

who are the manufacturers of the buttons, and who^ 

will forward one immediately upon receipt of the price. 



ANOTHER BUCKEYE STEWARDS' CLUB. 
The Stewards of Youngstown, Ohio, have organ- 
ized a temporary branch of the I. S. A., and applied 
to the Board of Trustees for a charter. The officers 
elected were J. Barker Smith, president ; George M. 
Rupp, vice-president ; Archie C. Wilson, treasurer ; 
William J. Rupp, secretary. Board of Trustees : 
George A. Baker, chairman ; Joseph H. Rupp, William 
M. Shanon and Charles C. Rupp. This makes the 
fourth Stewards' Club in Ohio independent of the 
State Branch — Cincinnati, Columbus, and Dayton being 
the others. 



RIGHT KIND OF MANAGER. 

Manager William M. Kimball, of the Hotel Worthy, 

Springfield, Mass., sets an example that is worthy of 

"The Worthy," and worthy the worthy executive of 

that worthy hostelry. This is the way he does things : 

Springfield, Mass., Dec. 29, 1908. 
Mr. Jacob Miller, Sec'y I. S. A. 

Dear Sir : Inclosed find my check for $10, to pay 



RIGHT SORT OF TALK. 
If there be any I. S. A. men who gauge their mem- 
bership from a selfish standpoint, let them digest the 
following letter — it will do them good: 

Crescent News and Hotel Company, 

Montgomery, Ala., Nov. 11, '09. 
Mr. Jacob Miller, National Secretary, I. S. A. 

Dear Sir and Brother : I wish to acknowledge re- 
ceipt of my I. S. A. membership card, which reads good 
until December 31, 1909. 

I am glad to become a member of your association, 
as I believe it to be an organization with a useful and 
noble purpose in view. I have been reading of the I. 
S. A. for a long time, and my object in joining was 
more for the good it may do others in the future than 
any benefit that may accrue to myself. 

I wish you would kindly let me know where I can 
secure an I. S. A. button, so that I can equip myself 
as one of the honored craft. 

With best wishes to yourself and all members of the 
I. S. A., I am 

Very truly yours, 

H. C. Hill. 



TIME FOR THE I. S. A. AS AN ORGANIZA- 
TION TO BE HEARD— GET BUSY- 
TAKE A STAND. 

[Following is an article in January, 1908, Bulletin, 
on the Liquor question, by Jacob Miller, Manager 
"Carling's, Up-Town," St. Paul, Minn.] 

Anent this lid agitation in particular and compulsory 
and prohibitory laws in general, would it be amiss to 
add still further to the mass of good, bad and indiffer- 
ent material which has been given space in different 
papers ? 

With the profoundest respect for the opinions and 
convictions of the people who are at the back of this 
movement for a higher morality, the methods employed 
by them seem, in my opinion, questionable and ill-ad- 
vised. In their zeal and ardor for the cause of temper- 
ance and purity they display a woeful lack of judgment 
and ignorance of human nature. 

This movement is backed and supported by the 
churches generally throughout the country, and the in- 
evitable result has followed the monopolization of the 
virtues by those who have delegated themselves the 
judges and arbiters of their fellows; all who differ with 
them are charged with vicious or sordid motives. 

Wherever the churches have actively identified them- 
selves with any movement for the purpose of legislating 
people into morality, it has descended from the high po- 
sition it should hold in the community to one of de- 
pendence upon brute force for the enactment of its de- 
crees. Wherever this coalition has taken place the 
cause of religion has been injured. The weapon of 
the church is spiritual, not physical, and just as soon 
as it calls upon the state to enforce its decrees it con- 
fesses its own inability to' cope with questions and 
problems purely moral. 

Are we to learn nothing from history? Is humanity 
destined to a repetition of its mistakes? Are the re- 
sults of experience to be a repetition of the same or 
similar experiences? 

There are people outside the churches — many of 
them — who have some rights in the matter, and most 
of them are neither better nor worse than the vast 
majority of church people, but just plain, average peo- 
ple, and yet when a plea is made for play and justice, 
they are inspired by sordidly selfish motives. 

The question involved here is not whether the drink- 
ing of alcoholic beverages is injurious, but has a com- 
munity a right to regulate its own affairs, and is pub- 
lic opinion of any account. 

Here we have a state law in conflict with our city 
ordinance and public sentiment in general. This thing 
carried to its legitimate conclusion would lead to the 



137 



"STUBINGER'S 1909 MODEL" HOTEL GAS RANGE 




THE LATEST IN HOTEL 
RANGE CONSTRUCTION 



FOR REFERENCE: See John Toll- 
man of the Planters Hotel, who has 
installed a twenty-seven foot Range 
of the above Model. 



UP-TO-DATE KITCHENS PLANNED. 
GRATIS 



SEXTON-STUBINGER 
RANGE COMPANY 

HOTEL KITCHEN OUTFITTERS 
15 S. BROADWAY 

ST. LOUIS - MO. 



A TYPICAL GERMAN MENU 

Liederkranz Club 

ST. LOUIS, MO. 

O. W. GUELDEMEISTER, Superintendent 



GARTEN-KONZERT 

Abend-Tafel 

Sitsse Melone 

Radieschen Junge Zwiebeln Mangoes 

Hiihner-Pfeffer-Suppe 

Kalte Kraftbriihe 

Gefiillte Hummer 

Polnischer Schinken mit Spinat 

Gediitnpfte Kalbsmilch Fri'ihlingsgemuse 

Kirscbwasser — Gefrorenes 

Brat-Huhn, gefiillt 

Lamm-Braten mit Pfeffermiinze 

Mais am Kolben Brechbohnen 

Gerostete Kartoffeln Brei-Kartoffeln 

Gemiscbter Salat 

PSr-sich tnitgebackenem Eiweiss u. Sehlagsahne 

Rocquefort Sehneckase mit Guava 

Kaffee 

Saint Louis. 17 Juli.l90U 



Herewith we publish a Banquet yd mi recently 
si rvi 'I nt Hotel to the Tranters Associa- 
tion "i s j. i'ii pei ticket; its bn vity remind* il one who 
attended of tlu Prayer offered by th< Clergyman 

who did nut hare null ir>n-tt or irnrds. siiii)ili/saiiimj: 
"Let us be thankful for getting something to eat 
— Amen." 



jftemt 

Cream of Asparagus 

Relishes 

\\ hitensh a la Creole 
Potatoes Parisienne 

Tenderloin of Beef, Bordelaise 
Peas a 1'Anglaise 

Strawberry Sherbet 

Chicken Salad 

Neapolitaine Ice Cream 

Cakes Cheese 



Coffee 



Apollinaris 



138 



nullification of all local government and end in the 
most abject form of despotism. 

It is by such methods as are being employed at pres- 
ent on the pretext of social betterment that our liber- 
ties are undermined and finally destroyed. If the 
church had any message for this age it would not 
need to stoop to the methods of the ward politician. 

There are questions to be solved, social sores to cure. 
Let our saviors and exemplars first extract the beam 
from their own eyes before they pluck the mote from 
their weaker brothers'. 

Now is the proper time for the I. S. A. to> come to 
the front and offer our support to hotel and restaurant 
proprietors and voice our sentiments in favor of the 
man who has his money invested in a legitimate busi- 
ness and to be allowed to care for his guests and 
patrons as the traveling public wishes to be catered to. 
Admitting that over-indulgence of liquor is a great evil, 
the question for all good citizens to consider is : "How 
shall the traffic in liquor be controlled so as to make 
that traffic as harmless as possible?" That its sale 
cannot be. prohibited, the history of every community 
that ever attempted it conclusively proves, hence rea- 
sonable regulations and enforceable restrictions appeal 
to me as being the best means to take in order to 
bring about the desired result. 

What are reasonable regulations is a matter that 
should be decided either by a referendum vote of our 
citizens or by our duly elected representatives in the 
city council. 

Jacob Miller, 
Secretary I. S. A. 

FELLOW CRAFTSMEN. 

BY O. W. CUELDEMEISTER. 



The Advantages of an Association. 

A prospective candidate for membership in any trade 
organization will naturally first ask, "What can I get 
out of it?" and as it is a trade organization the cjues- 
tion of finance or the betterment of his position in his 
adopted trade or profession will be the first that oc- 
curs to him. 

All intelligent men know that professional jealousy 
is the most short-sighted policy, individually and col- 
lectively, that the single member of a profession, as 
well as the profession at large, can only profit by the 
friendly interchange of ideas and of results of tests 
under different conditions. 

The management of modern catering establishments, 
be they restaurants, railroads, steamships, clubs, out- 
side catering establishments, with traveling outfits, is 
so complex that no man dare ever hope or assert 
that his experience covers the whole field, or in other 
words, that "he knows it all." 

In this age of specialization of labor every profes- 
sion brings forth its eminent specialists. 

But no profession can ever boast of having com- 
prised in its confines so many specialists as that of the 
modern steward. 

By the word steward, I mean the manager of any 
entire catering" establishment, no matter what his title 
may be within his own premises. 

It would be a hopeless task to try to enumerate all 
or even part of the stewarding specialists. 

There is a specialist for the inn, the tavern, the road- 
house, the modern hotel, with its complicated service 
of different kinds ; the ordinary every-day hotel, the 
American hotel, with its three meals a day, with just 
so much head money ; the moderate restaurants (com- 
posite American-French), the purelv American restau- 
rant, the chop house, the exalted German with its 
savory cooking; the dairy restaurant, the Italian, the 
Greek, the Spanish ; yea, even the Chinese and Jap- 
anese specialists with their garlic, peppers, birdsnests, 
eggs of ancient vintage and live fish. The public ca- 
terers who handle nothing but large affairs, with their, 
service a la Russe, a la Francaise, a lAncienne, and 
the composite of to-day, a la Moderne. 

The sanitarium, the hospital, even the prison, must 
have its specially educated stewards. The railroads, 



with their catering in dining cars, table d'hote and a 
la carte, buffet cars, cafe cars and private excursion 
cars ; steamboats that carry thousands of passengers, 
from the most exquisite gourmet to the poorer steer- 
age passenger, who subsists on salt horse and beans. 
The army and navy, with their varieties, from the 
generals' and admirals' well-appointed tables to the 
feeding of the masses of soldiers and jackies. 

The clubs, with their special cooking, for each mem- 
ber. The catering to guests who, coming from South 
Africa, expect to find their own beloved "Leibgericht" 
in North America. 

This gives us a small idea of what specialists the 
profession of steward can and does produce. Now, 
how are all these specialists produced? Out of what 
material are stewards made? Some stewards are born 
just like musical prodigies, but even they must needs 
learn. But most all of us have to travel by the narrow 
and reeky path of studious application, ever watchful 
observation, study of human character, acquisition of 
the power to* command men, and above all by that 
business honesty which entitles a man to the respect 
of his fellowmen. 

It is no small burden to feel that the proprietor of 
an establishment puts the best part of the success of his 
undertaking into the keeping of the knowledge, capac- 
ity and integrity of his steward. And the steward who 
is ever conscious of that fact is apt to justify that con- 
fidence. I do not doubt that many are the sleepless 
nights that careless and incapable, not to say dishonest, 
stewards have furnished to the hotel proprietors and 
owners of eating" establishments of this and other coun- 
tries. 

But in that millennium which we all expect we hope 
to do away with that affliction. 

As the road to success in our profession is hard and 
rocky, it is still not dull, but rather full of excitement, 
and it is no wonder so many undertake to travel that 
way. And they start from any conceivable point. 
Some few, by papa's command from above, are put in 
the storeroom and to marketing, even if there is no 
need for them to work for wages ; but that they should 
learn enough of the business so they may later manage 
it. And they turn out many creditable managers in 
that wa) r . 

Across the water, in the old country, the business 
is generally thoroughly apprenticed, and some of our 
ablest teachers have come from there. But the general 
ranks of the army of stewards are filled by recruits 
from the clerks' desks, the range, the dining room, the 
pantry, the wine cellar, the bell boys' bench, and quite 
a number from outside professions. I have seen sleep- 
ing car conductors appointed dining car stewards ; in 
fact years ago most of them were appointed that way. 

And some of them adapted themselves very creditably 
to the business and became restaurant managers and 
club stewards with success, even hotel proprietors. 

The man that enlists before the mast is by some 
chance thrown into the galley or cabin, and years after 
we see him steward of one of the ocean greyhounds. 

Young lawyers and auditors become connected with 
a hotel or restaurant by way of receivership, stud}' the 
business, put it on its feet again and blossom forth as 
managers and stewards. 

Now, all these men have acquired variegated knowl- 
edge, gathered experience which none of their fellow 
members in the same profession possess. What could 
be more mutually helpful than if some of these special- 
ists would get the habit of comparing notes from time 
to time? 

We may have three establishments on the same block, 
each employing an experienced steward, but each re- 
quiring a steward with a different specific knowledge. 

The knowledge of a man who puts his experience on 
the market of labor is his working capital ; his integ- 
rity is the foundation upon which his employer builds 
his trust. 

The man who widens his knowledge is the man that 
increases his capital, thereby enabling himself to draw 
larger interest. This knowledge cannot all be acquired 
by books ; it must be fastened into the memory by 



139 




ESTABLISHED 1862 



PAPER CASES 
LACE PAPERS 
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CHOP FRILLS 
111)1 FRILLS 
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PHILIP J. GEILFUSS 

Importer, Manufacturer and Jobber in 
SPECIALTIES FOR 

HOTELS, CATERERS, CONFECTIONERS, BAKERS, Etc. 

1202 Vine Street :: :: PHILADELPHIA, PA. 

WRITE FOR PRICES 

Special Favors and Novelties for All Holidays 




hf.ide's ti>iu\i> run 

URRM't 
I III MM I RUT SLICE 
COLOURS 

HUnlllYi: BXTUGT8 
SUH 1RJBIC 
EGG Il.lll >ll > 
ICE CRE11 >l"l ins 
III BBI B niil'lMKl IllGS 



Served in leading Hotels, 
Cafes, Restaurants and Dining Cars 

THE ORIGINAL AND ONLY GENUINE 

Horlick's Malted Mi 



A delicious food-drink — nourish- 
ing, sustaining and invigorating 
— is ready at any moment by stirring 
the powder in hot or cold water. 

It is pure , rich milk, combined -with 
all the nutrition of choice malted 
grain, reduced to powder form. 

W e -will be glad to send samples, 
and full information for serving; also 
booklet on "Beverages and Delica- 
cies , upon request. 



Horlick's Malted Milk Company 

RACINE, WIS., IT. S. A. 



DON'T YOU THINK YOU OUGHT TO 
PATRONIZE YOUR ADVERTISERS 



American Beauty Brand 

Hams, Breakfast 
Bacon and Lard 

CAN'T BE II E A T 



Butchers Packing Co. 

Cincinnati, O. 





l» ■' - i" T .:'..! 


!' : : ^i 


'';, .'I , ' 1 1 ;:' k 


lST T T r ™I1 




"77 


F 


'J •■• 

X 




t 




/'•-■ ■ - 


g>Y J I iggtjg^ 




\ V- 


-,\ " =s= ^| 






HOTELS CLUBS RESTAURANTS AND INSTITUTIONS 



Burton Compartment 

St en 



amor 



Host in flu* World 



($C&^^ 



317 Walnut St. 
25 East Baker St, 
Cincinnati, 



140 



actual work and broadened by contact with fellow men 
with the same purpose and endeavor. 



Community of Interests Makes Associations. 

The association of men with a common interest for 
the noble purpose of improving each other's learning 
and thereby benefiting their employers and those whom 
they cater to, is the highest outgrowth of dignified 
pride in the labor a man has staked out for himself 
to accomplish. 

A man must be proud of his work in order to asso- 
ciate himself with those in the same condition of life, 
whether high up or on the first step of the ladder. 

Learning in our profession never ends, and competi- 
tion brings forth novelties every day, so we must find 
means of keeping our eyes upon the progress made 
within our ranks, and can we do that better than by 
joining hands and meeting" each other in a friendly and 
open-hearted way? 

We must meet on common grounds, possibly in rooms 
of our own, and where the member may come and go 
as he pleases, where the out-of-town man may make 
his headquarters, within the business center, where a 
member may while away a leisure hour between times 
of labor, where friends may sit around the hearthstone 
and talk shop or otherwise. 

You will find that in a short time you will walk forth 
better men by the interest you take in your brother's 
story of weal or woe, that you better understand and 
respect your fellow steward even if he does not cater 
to such a tip-top establishment as you do, that you find 
pleasure in letting spout the fountains of your wisdom 
to slacken the thirst for knowledge of the young, but 
intelligent, beginner. 

You will learn that out of a little of yielding wax 
yon will be able to fashion a beautiful rose, and you 
will have the pleasure of seeing how a very small 
potato will in time fill a bushel measure to the over- 
flowing if properly cultivated. 

But most of all, 3^011 will thereby enrich yourself, 
broaden your knowledge, deepen your wisdom, gain 
new ideas,' and thereby you will increase your work- 
ing capital, enabling you to draw larger interest there- 
from. 

Yours fraternally, 

O. W. GUELDEMEISTER. 

WHAT GOOD IS IT? 
This question has been put time and again by men 
when asked to join the I. S. A. In response to a 
query from the editor of the Philadelphia Hotel and 
Club News, President Morris replied, which is here 
reproduced for the information of those wishing to 
know. 

"WHAT GOOD IS IT?" 

President Morris on the Advantages of Membership 

in the I. S. A. 
To the Editor : 

In response to the query, "What good is there in 
being a member of the I. S. A.?" I would say the an- 
swer is wide and far-reaching, and, in the limited 
space and time at my disposal, I cannot now deal 
with the subject as fully as I would like to do. 
Doubtless some of the members do not seem to clearly 
feel what membership of the organization fully sig- 
nifies. The good of being a member at the present 
time is in using individual effort, energy and intel- 
ligence to band together the best stewards of the 
country, forming a good and solid association where- 
by our influence for the betterment of conditions may 
be felt and annreciated throughout hoteldom. 

The members of to-day are not reaping any par- 
ticular benefit from the I. S. A., beyond the self- 
evident fact that they are working to establish an 
organization which, in the end, will be of _ substantial 
and lasting advantage to each and all, individually 
and collectively. To-day we arc working with great 
earnestness and energy toward one end — organization. 
After we have perfected our organization and are 



satisfied that every member is in good standing, not 
only with the I. S. A., but with hoteldom generally, 
then we must reach out to advance the standard of 
that membership by increasing the instructive facili- 
ties of the profession by establishing training schools, 
schools of cookery, etc., of which happy thought Sec- 
retary Jacob Miller, was the originator. By such 
means membership in the I. S. A. will mean much, 
enabling us, through co-operation, to obtain the best 
help in the country, and making us influential enough 
to secure for a member in good -standing a position 
at any time in preference to a non-member. 

To bring all this about requires much work on the 
part of the officers and harmony and unity of pur- 
pose among the members. But, remembering our 
motto, "I Shall Accomplish!" we will achieve the de- 
sired result finally. Then we can say with truthful- 
ness to the inquiry, "What -good is it?" — every good! 
To-day the good is in working for these results, and 
they are ideals that can be reached. In the next few 
months the International Stewards' Bulletin will take 
up these lines of thought, so that all members of the 
I. S. .A. may realize the responsibility resting upon 
them to individually strive to make the Association a 
standard of fraternal excellence. 

With kind regards to yourself, and greetings to 
the members of the Pennsylvania Branch, I beg to 
remain, Very truly yours, 

W. H. Morris. 

Hotels, Cafes and Restaurants will no doubt 
be glad to know that they can now serve 
broiled steaks, chops, ham, bacon, fish and 
fowl without being compelled to maintain an 
extra expensive charcoal broiler. 

Your attention is called to the "Ad" of the 
ROSS BROILER COMPANY in this issue. 
The ROSS is a GOOD BROILER and sup- 
plies something that has been needed for a 
long time. It is practical and economical and 
does the work beautifully. 

Mathew Ruhl, Chef of the Laclede Hotel, 
St. Louis, Mo., writes as follows: 

"We have been using the ROSS BROILER 
in the kitchen of the Laclede Hotel for the 
past four weeks and find it satisfactory in 
every way. We saved $11.00 on charcoal in 
four weeks. The more you use the ROSS 
BROILER the better you will like it. You 
can broil anything on the ROSS BROILER 
that you can broil on a charcoal broiler and 
do it quicker and get better results." 



(From^ "Food & Cookery.") 
THE IMPORTANCE OF DINING. 
We cannot lose sight of the fact that art is of im- 
mense importance in the well-being of humanity, for 
there is a vast difference between feeding and dining. 
You may keep the body going by supplying a few 
tabloids, but to maintain mental and physical vigor, 
palate and eye, and the stomach's craving for some 
bulk, must be satisfied. There is no gainsaying the im- 
portance of dining. As Lord Derby said, when re- 
cently opening a school of domestic science at Pres- 
ton, there is more satisfaction to be got out of eat- 
ing a good dinner than listening to an indifferent pian- 
ist, and certainly the cook pleases better, and proves 
a better physician, than the chemfst so far. The fact 
is, we are not automatons, or mere animated chemical 



141 



INDIANAPOLIS ANNOUNCEMENTS 



FOR CONSTIPATION 

PLUJTO 
WATEH 

AMERICA'S PHYSIC 

Especially beneficial in cases 
of over-indulgence in eating or 
drinking. 

At all first-class Hotels and Cafe's 

French Lick Springs Hotel Co., Props, 




THOS. TAGGART, President 



French Lick, Indiana 



INDIANAPOLIS, IND. 



Edward P. Reynolds 

355 West Washington Street 

BOTH PHONES 923 
MAKES A. SPECIALTY OF CHOICE CUTS OF 



SUPPLYING 

HOTELS 

AND 

RESTAURANTS 



BEEF, VEAL, LAMB 
PORK, Etc. 

Ham, Bacon, Lard 



WHOLESALE 

AND 

RETAIL 



PROMPT ATTENTION GIVEN ALL ORDERS 

SATISFACTION GUARANTEED INSPECTION SOLICITED 

PURE FOOD CONDITIONS PREDOMINANT 



142 



vats, to be dosed and allowanced, irrespective of idio- 
syncrasies. Speaking of automatism reminds me that 
an improvement on the digestion-destroying "quick- 
lunch" system is about to be introduced. It is a modi- 
fication of the automatic restaurant idea. The new 
machine has glass-protected safes, wherein dainty shil- 
ling lunches are set out. It is only necessary to pop 
in a shilling into the right slot, turn a handle to re- 
ceive the luncheon of your choice, which you may 
consume at your leisure. It may conceivably have 
its uses in some situations, but is scarcely likely to 
prove a dangerous rival of the comfortable restau- 
rant. 

COMFORT IN COUNTRY INNS. 

Writing of comfortable restaurants reminds me of 
an interesting article which lately appeared in the 
Field. Our contemporary compares British and Con- 
tinental country inns, to the disadvantage of the for- 
mer. It is quite true that in the majority of the places 
at home the traveler can rarely obtain anything 
more than cold meats, more often nothing but bread 
and cheese ; while in a French, German or Swiss inn 
an impromptu meal of soup, fish, stew or fowl, omel- 
ette, fruit, cheese and coffee can always be relied upon. 
But the astonishing thing to the Briton is that such 
delightful little dejeuners can be obtained in mountain- 
ous districts, quite out of the tourist track, say in the 
wilds of the Maritime Alps and Corsica. However, 
as the Field justly says, the cyclist and the motorist 
are inducing a change to come over the British coun- 
tryside inn. There are growing signs of attempts to 
overcome catering difficulties in our country hostelries. 
Of course, it would be unwise to expect la haute cui- 
sine, or for the inkeeper to dream of supplying it, 
but good plain cookery, with some variety, should be 
possible. 

ON MEAT. 

After all the dispute between butchers and farmers 
is likely to be settled by a compromise. Although the 
National Federation of Meat Traders' Associations 
diplomatically attempted to pose as defenders of the 
public welfare, the real question was, and is, upon 
whom the burden imposed by legislation for the pre- 
vention of sale of unsound meat should fall. Neither 
butcher nor grazier care to sustain the loss, hence the 
cry of the former for warranties, and the objection of' 
the latter to grant them. It is only fair to point out 
that warranties in this matter are difficult things, for 
many a beast will pass muster on the hoof and yet be 
condemned when slaughtered and partly dressed. Now, 
it is not an easy matter to devise means for iden- 
tification of carcasses. Hence the modus vivendi 
adopted for London, and spreading to the provinces, 
of insuring against loss (a course advocated in these 
columns), seems the best and most equitable solution. 
Perhaps, in order to encourage agriculture, but mainly 
in the interests of public health, the taxpayer might 
be made to bear part of the expense of insurance, but 
such relief should be only fractional; a genuine trade 
loss should be borne by the traders, otherwise careless- 
ness and fraud would result. 

PROFIT SHARING. 

Co-operation pure and simple does not seem feas- 
ible. We have heard much about it in connection with 
catering from time to time, but successes are not ap- 
parent. On the other hand, profit sharing leaves a 
great amount of uncertainty. And then, human na- 
ture being what it is, ideas as to what share of profits 
should fall to individuals differ singularly. We are 
all apt to have an exaggerated idea of our own pe- 
culiar merits, hence grounds for grumbling. Take the 
instance of a hotel-keeper, who, having made a muddle 
of his affairs, wished to sell his business. He met 
with a capable man, who said he had too little avail- 
able capital to buy out, but suggested a partnership. 
With his money, his energy, Iceen management and 
general smartness, the hotel was made a splendid suc- 
cess. Then the old partner grumbled that he had to 
divide the £10,000 or £12,000 profit, arguing that he 
would have done better to have borrowed money 
to carry on the business. He overlooked the fact that 



nobody would have been willing to lend, and that suc- 
cess had come, not so much from the new capital, as 
from the new man. However, the system advocated 
by Sir Christopher certainly deserves due considera- 
tion. 

TO SUP OR NOT TO SUP? 
Suppers on a rather lavish scale are once more com- 
ing into fashion, and quite a number of new restau- 
rants in the theater zone have made after-perform- 
ance suppers a special feature of their catering. Of 
course, many croakers are pointing out the danger 
of supping late. It is true enough that at the pres- 
ent day fashion and laws conspire against both cook 
and gourmet. Theaters open too late, and licensed 
premises have to close too soon to enable full justice to 
be done to an elaborate repast with safety. A hot 
supper of several courses, and with wine, demands 
a certain amount of leisure and subsequent repose. 
If theater-goers remain until the curtain is rung down 
they should content themselves with light, dainty sup- 
pers, taking the precaution of dining well rather ear- 
lier in the evening. For those who live far from the 
theater center, and have to hurry off to catch trains, 
and so on, undoubtedly the best plan is to indulge in 
a light, dainty, home supper, prepared with the aid of 
the chafing dish. That method of cooking is, indeed, 
the ideal for the preparation of little dishes for the 
breakfast and supper. In clever hands it will turn out 
just the sort of meal required on such occasions, and it 
certainly adds to the enjoyments of the evening, and 
can be made to conduce to health. 



THE IDEAL COOK. 

Years change and we change with them, but perhaps 
in nothing is change more apparent than in the man- 
agement of the home. It is interesting to a student 
of current journalism of the domestic variety, to read 
the advice given to distressed mistresses concerning 
the management of their servants, and to note the dif- 
ferences between the present state of affairs and those 
of about a century ago. 

In an old book in the present writer's possession, 
known as "The Ladies' Library," or "Encyclopedia 
of Female Knowledge in every Branch of Domestic 
Economy" (1790), there is an article of several pages, 
under the heading "Cook," which sets forth the var- 
ious duties of that servant, and gives hints- of a more 
or less useful character. At the present day we are 
rather apt to lament the lapses of present-day servants, 
and to cry out regretfully for the old-fashioned type 
of domestic, forgetful of the saying "Lite mistress like 
maid." If a mistress cannot devote herself whole- 
heartedly to home and family, how can devotion be 
expected of a hireling, whose call of duty is less 
strong, and who lacks even the force of example? 

It is a characteristic of human nature to "sigh for 
what is not," and, perhaps, our ideas of the old fash- 
ioned servants result from the clarifying influence 
of time, which tends to eliminate weaknesses and 
bring good points into a stronger light. The chapter 
on "Cooks" referred to above is of interest as showing 
that in the good old times even cooks were not per- 
fect. "An honest, sober, frugal cook is a desirable 
acquisition," says the book, a statement which is as 
true to-day as when the words were written. We 
read, "Cooks are in general great lovers of the poker, 
for which reason a very heavy one is the best preser- 
vative both of the fire and itself." Here again, is 
something which changeth not. Reading, writing, and 
a little arithmetic seem to have been desirable, and 
yet there are some people of the present day who im- 
pute the whole problem of the scarcity of domestic 
servants to the fact that girls in a humble walk of 
life are taught reading, writing and a little arithmetic. 

Evidently a high standard was set up, but it is im- 
possible at this distance of time to say whether servants 
lived up to the statement, "No person will presume to 
hire themselves, nor will any mistress of a family ac- 
cept a servant of this class, who wants to be shown 
the necessity of keeping clean her saucepans and cop- 



143 



INDIANAPOLIS ANNOUNCEMENTS 











ANHEUSER-BUSCH'S 






BUDWEISER 






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The Home, The Hotel 






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SERVED EVERYWHERE 




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Telephone New 1687 Central Prospect 1480 






HENRY KETTMANN, Manager 





144 



pers, or to be told that she should not scrape their 
bottoms with a silver spoon." 

Doubtless incapables sometimes obtained situations, 
but when mistresses looked more to the ways of their 
households they could not have preponderated as at 
the present time, when households are delivered over 
to the care of untaught and untrained servants. 

The general duties of a cook of a century ago were 
comprised under the following heads, which certainly 
impress one as a curious mixture of the essential and 
the trivial. "To keep herself very clean, and not to 
take snuff. Never to let tin ware rust ; to be careful of 
silver saucepans, and not to bruise her copper vessels. 
To' keep her pewter bright, her spits and jack always 
clean, as also her candle and salt boxes ; the chimney 
also should be attended to. To be guarded against 
cats, dogs, and flies ; to attend to salted provisions, and 
such cold provisions as are put away, to keep them 
cool ; and if carried to table a second time to let them 
be handsomely cut with a clean knife, and the prime 
parts left. She ought not to be anxious after the 
young men, nor fond of dainties and strong liquors ; 
and she will have too much honesty to give away or 
destroy her. master's property.'' 

This word picture of the ideal cook is followed by 
certain instructions, which should have helped her 
to live up to the expectations formed of her. There 
is a time-table for the cooking of various meals and 
poultry, with the injunction, "Thus, supposing dinner 
is to be got ready against a certain time, and you 
have any of the following dishes to dress ; take care 
your fire is in good order, and put them into the pot, 
or on the spit, according to the time they will take 
up." Then follow a few hints on the subject of meat, 
showing from what part of the animal the various 
joints are taken, for, as the book says, persons are 
apt to forget or mistake them." After that come a few 
hints on serving the dinner in the event of the house- 
keeper's absence, also directions for the proper serving 
of "sauce, gravy, pickles, salads, or greens, answer- 
able to the season of the year or nature of the meat." 
The concluding paragraph deserves to be quoted at 
length, for it should be the golden rule in every house- 
hold; "As a piece of economy, it is the duty also of a 
cook when they serve up dinners, for instance, with 
boiled turbot or soles roasted sweetbreads, fowls, 
turkeys, woodcocks, partridges, etc., that if they are 
not used at table to save them as they will be service- 
able to make neat little dishes for supper, or dinner 
the next day." 

Assuming that the cooks of a century and more ago 
were the perfect treasures they are supposed to have 
been, let us try to account for the various points 
of superiority over the present-day maids. It seems 
strange that in an age when so few servants could 
read there should have been such a large supply of 
cookery books. The eighteenth century was partic- 
ularly productive of cookery books, and although there 
is a remarkable sameness about them, through an utter 
disregard of a right of copy, still they were produced. 
There is always some relation between supply and de- 
mand, and if servants could not read the cookery 
books, for what purpose were they published? Un- 
doubtedly the housewife of the period read them 
and studied them. The present writer has one such, 
bound in smooth calf, and inscribed on the fly-leaf, in 
a bold hand, with the words, "Mary Burr, her Book, 
being the Gift of her Husband, John Burr, 1722," and 
she often pictures the young wife being presented with 
the book by a somewhat elderly husband who' has 
learnt to appreciate the comforts of life, and wishes 
his house to be a model home. The mistresses of those 
days were presumably better educated than their 
maids. (In fact, their intellectual powers must have 
been of a high order if they were able to grasp the 
meaning of the vague and indefinite instructions which 
were given in the cookery-books of that period.) The 
knowledge gained by the mistresses was handed down 
to those who could not read for themselves, and in 
such a form as to be easily understood by them. In 
another old cookery-book in the writer's possession 



the frontispiece is a woodcut representing a kitchen 
of the period, and underneath is the explanation, "A 
lady presenting her servant with the 'Universal Family 
Cook,' who, diffident of her own knowledge, 
has recourse to that work for information. On the 
right hand a person instructing a young man in the 
art of carving by referring {sic) to a print on that 
subject," etc., etc. The instruction imparted was not 
the only good result of this intercourse between mis- 
tress and maid. It brought them into more intimate 
and personal contact, it gave the mistress the right 
of supervising without any appearance of interfer- 
ence, it formed a bond of sympathy between mistress 
and maid, and established the mistress in her rightful 
position by the respect which she won on account of 
her superior knowledge. 

Nowadays an illiterate servant is the exception, and 
and not the rule, and to pass on simple book knowl- 
edge to a maid would be deemed by her an insult. The 
general elementary education among the poorer classes 
has been progressing concurrently with improved edu- 
cation of the more wealthy classes, so that there still 
exists a like disparity between the mental attainments 
and culture in the kitchen and drawing-room respect- 
ively. Now that servants can read for themselves 
they can dispense with such instruction as was former- 
ly given by mistresses, but something must take its 
place if they are to win the honor and favor accorded 
to servants of old. Kitchen science has been pro- 
gressing at a rate which corresponds with the pro- 
gress in elementary and higher education. No longer 
can a cook worthy of the name follow such instruction 
as that given by the celebrated Mrs. Glasse, who di- 
rects that meat to be boiled should be placed in cold 
water "to draw out the filth," which is to be removed 
as scum. Chemistry and physics have improved cook- 
ery methods, and in everything which is carried on in 
a well ordered kitchen the influence of science has 
made itself felt. Some attempt is made to teach science 
in elementary schools, but in many cases the " 'ologies" 
are taught from text-books, and not by means of ob- 
servation and experiment. 

In the study and practice of science, girls of the 
middle and upper classes have the advantage over their 
poorer sisters, for they are prepared for the work by 
a better general education ; they are not handicapped 
by the necessity of an active participation in home 
affairs, and they are able to continue their school 
course to an age when the mind has expanded, and is 
in a more receptive and retentive condition than the 
age at which a young servant finds herself working for 
her living. 

It is true that a certain reaction has set in in favor 
of domestic work, but those of the upper and middle 
classes who follow it look upon it as an art rather 
than a science. Exhibits at ladies' Art Clubs and ad- 
vertisements in ladies' papers show that a goodly 
number of ladies are experts in the art of making 
cakes and sweetmeats. No matter how tasty and 
toothsome such dainties may be, they are not staple 
food, and there are other forms of cookery which tend 
more to the health and well-being of the family. Many 
high schools are now realizing the importance of teach- 
ing domestic economy, based on experimental science, 
so that the benefits of the mental training by means of 
science are augmented by knowledge of practical util- 
ity. Such instruction is a branch of science which 
deserves special encouragement, for unless the mis- 
tress is ahead of her servants in knowledge of domestic 
affairs, her position can be but nominal, for the real 
mistress will be in the kitchen. Ruskin says, "The end 
of all right education for a woman is to make her love 
her home better than any other place." A sound and 
scientific knowledge of domestic economy will teach 
a woman the power she can wield as the fairy god- 
mother of the home, it will make her love her home 
and keep her so devoted to its interests that the ser- 
vants of the future will be as valued a feature of home 
life as those of a past generation. — M. W. in Food & 
Cookery. 



145 



INDIANAPOLIS ANNOUNCEMENTS 



To Secure the finest Meats Ask For 



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Place your orders with the firm or 

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Special Attention Given 
CLUBS AND HOTELS 



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Cfuotations upon application. 

Success to the new School. 



146 



SWEET DISHES FROM TOMATOES. 

Both green and ripe tomatoes, if carefully sweetened 
and flavored, make delicious sweet dishes, and • al- 
though seldom met with in this connection at English 
tables are a good deal used for the purpose in Ameri- 
ca. 

STEAMED TOMATO PUDDING. 

Put 12 oz. of flour into a basin with a good pinch 
of salt, and with a knife work into it rather more 
than lJ/£ teacupfuls of cold water; in fact, just enough 
to make it into a soft dough. Roll it out fairly thin, 
distribute 2 oz. of butter broken into small knobs 
over the surface, dredge lightly with flour, fold the 
ends over the middle, roll out again, place another 2 
oz. of butter over it, dredge and double the paste once 
more, and roll out to the usual thickness for a suet 
crust. Another ounce of butter may, if wished, be 
used to enrich the paste, which is, however, sufficient- 
ly good for all ordinary purposes. Grease a basin with 
butter, line it with the paste; put in as many ripe 
tomatoes, previously peeled and cut in pieces, as will 
half-fill it, add from 4 oz. to 5 oz. of brown moist su- 
gar, the strained juice of a large lemon, about three- 
parts of the finely grated rind and a little grated nut- 
meg. Fill up with tomatoes, cover with crust, twist 
a greased paper over the mouth of the basin, and 
steam for three hours. Serve hot, turned out on to a 
well heated dish, and send cream and sugar with the 
pudding to table. If liked, a plain suet crust can be 
substituted for the butter crust, for which directions 
are given, while, if more convenient, green tomatoes 
can be used instead of ripe, a slight increase being • 
advisable in the quantity of sweetening. 

SPICED TOMATO TART. 

Rub 4 oz. of butter into double its weight of flour, 
add a good pinch of salt, 4 oz. of castor sugar, and a 
delicate flavoring of powdered cinnamon or nutmeg, 
or a judicious blend of both. Work to a suitable con- 
sistency with a couple of well whisked eggs, and 
roll out. Fill a tart dish with tomatoes peeled and 
cut in pieces, layer them with sugar and the finely 
grated rind of a lemon, sprinkling the strained juice 
of the fruit well amongst them. Roof in with the 
spice crust, bake in a fairly quick oven, and serve 
either hot or cold with cream or custard. Of course, 
if preferred, puff paste or short crust can be sub- 
stituted for the above, but the result is less uncom- 
mon. 

STEW OF GREEN TOMATOES. 

To every 1 lb. of tomatoes allow 8 oz. of sugar, ^ 
pint of water, and the strained juice of a third of a 
lemon, and, if liked, a grate of nutmeg. Cut the 
tomatoes in halves, put them with the sugar, water 
and lemon juice into an enamel-lined stew-pan, and 
let them cook slowly till quite tender. Color if de- 
sired, and serve cold, either as an accompaniment to 
moulds of whole rice, rice-flour or corn-flour (which 
look particularly well if turned out as a border to the 
stewed fruit), or if preferred arrange the tomatoes in 
a glass dish, and pile sweetened and flavored whipped 
cream or egg snow over them. 

WELCOME SUMMER DRINKS. 

"Home-made Beverages and American Drinks," by 
M. E. Steedman, coming at this season, should be par- 
ticularly welcome. It offers a very large variety of 
refreshing drinks, which will commend themselves to 
many. The directions, too, are given very plainly. 
There are a quantity of home-made beverages suitable 
for the store cupboard, which are easy to make, and 
are very fascinating nowadays, when housekeepers are 
once again beginning to pride themselves on the spe- 
cialties of their store cupboard. There are also a large 
number of liquors and fruit syrups given, and at the 
end some very delicious and insidious American 
drinks. It is distinctly a book that every housekeeper 
should possess, especially as it is very moderate in 
price. — The Queen. 

AIGUILLES AU PARMESAN. 

Put a little more than '4 P' nt °f m ^ ' n a stew-pan, 
with a piece of butter the size of a walnut, salt and 



cayenne ; put it on the stove. When boiling, add as 
much flour as will make it into a stiff paste, like 
panade; beat well, then add two whole eggs and I oz. 
of grated Parmesan cheese. Let the mixture stand 
till cold, then rub it through a colander into hot lard ; 
fry till crisp and of a golden color, sprinkle over 
grated cheese. The dish should look like tiny white- 
bait. 

THE STAFF OF LIFE. 

The history of breadmaking stretches far back into 
the dim ages of a prehistoric past. Even in the Stone 
Age traces have been discovered of primitive bread- 
making, which, in its early beginnings, consisted mere- 
ly of the soaking of grain in water, subjecting it to 
pressure, and then drying it by natural or artificial 
heat. 

By the time Egypt rose into, civilization she had 
converted breadmaking into a fine art. The Egyp- 
tians baked cakes and loaves of many varieties and 
shapes. They were acquainted with numerous kinds 
of flour, and were skillful in mixing certain aromatic 
flavorings with the dough. The secret of leaven has 
always been specially associated with the Egyptians, a 
secret which later was communicated to the Greeks, 
and from them passed on to the Romans, who spread 
the invention everywhere during their many cam- 
paigns. 

No less than sixty-two varieties of bread were 
known to the ancient Greeks. Classic authors at various 
periods frequently give minute descriptions of them in 
their works. Pliny, to whom we are so often indebted 
for illumination concerning the manners and customs 
of the ancient Romans, says that professional bakers were 
first introduced at the close of the Macedonian War 
and that their trade speedily became fashioned into 
a mighty guild, to which special privileges were at- 
tached. Bakeries and granaries — for Roman bakers 
did their own grinding — were built in every town. 
The baking trade was put upon a public basis, and no 
private enterprises encouraged or allowed. 

From thence onwards breadmaking enjoyed a spe- 
cial protection, especially during the Middle Ages, 
when the baker's calling was considered to be so close- 
ly allied to public interests as to be put under strict 
regulations and supervision. Some of these regula- 
tions are in force at the present, as, for example, an 
English Act of Parliament passed in 1266 regulating 
the price of bread by a public assize, was still operating 
in 1836. 

Wheaten flour is most usually employed in the 
breadmaking of a modern civilization, but in mediaeval 
times wheat was an unknown luxury to the poor. 
The diet of the working classes during the Middle 
Ages has nowhere been described so graphically as in 
Langland's "Vision of Piers the Plowman," when, mid- 
way in the poem, the grim shape of Hunger refuses to 
be appeased : — 

"I've no penny," quoth Piers, "young pullets to buy, 

Nor bacon nor geese; only two green cheeses, 

Some curds and some cream, and an oaten cake, 

Two bean loaves with bran, just baked for my chil- 
dren." 

Other references in the poem show how thankful 
the poor were to eat the coarse bread baked for the 
hounds and horses when their own supply ran short. 

A little further on, in the same poem, a brief period 
of worldly prosperity occurs, when the importunate 
Hunger sleeps for a while, and the peasants run riot 
in luxury. 

"Then would Waster (spendthrift) not work, but 
would wander about;. 

Nor beggar eat bread wherein beans had a part, 

But flour of the finest, and wheat of the whitest ; 

Nor halfpenny-ale would in any wise drink, 

But the best' and the brownest the borough could 
sell." 

Even now, in the northern countries of Europe and 
Asia, where the art of breadmaking took a much lon- 
ger time to penetrate, wheaten loaves are seldom used 
except by the higher classes. 



147 



INDIANAPOLIS ANNOUNCEMENTS 



DRINK 

Capital City Brewing Company's 

Indianapolis, Ind. 



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T. T. Brand 




"THE TASTE TELLS" 



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148 



The popularity of wheaten flour is no' doubt largely 
due to the mechanical structure of the gluten, or flesh- 
forming part of the wheat, a structure greatly affect- 
ing the quality of the ensuing fermentation, as will be 
seen presently. The various ingredients of the wheat 
grain, however, vary considerably with soil and cli- 
mate. The further south wheat is grown, as a rule, 
the more nitrogenous it becomes. Agriculturists are 
acquainted with several hundred varieties, but in com- 
merce two species only are dealt with — the hard and 
soft wheats — viz., these which contain most nitrogen 
and those which contain most starch. 

Wheat requires for its successful cultivation a mean 
temperature of at least 55 deg. F. for three or four 
months of the year. This is why the wheat grown in 
the eastern parts of Great Britain, where the climate 
is comparatively dry, is superior to. that grown in 
the west, where the sky is more cloudy and the cli- 
mate more moist. The English are the largest grain 
eaters in the world, but unfortunately, we are obliged 
to import nearly five-sevenths of our annual consump- 
tion, which is estimated at about 6 bushels per head. 
Canada and the Argentine furnish us with our chief 
supplies, and keen-sighted business men are already 
fixing their eyes upon the growing possibilities of 
China and Siberia as sources of wheat supply in the 
future. 

This annual importation of foreign wheat is the 
more keenly to be regretted, since England undoubted- 
ly possesses "the finest wheat lands in the world," for 
the Britisher, owing to his improved methods of ag- 
riculture, can grow more bushels to the acre than any 
other farmer known. 

The origin of leaven is practically unknown, except 
that it is believed to have had its rise in Egypt. A 
story is told of a slave who accidentally kept back 
some portion of his master's dough, and who discov- 
ered his error a few days later. Fearing the severity 
of the overseer, he hurriedly incorporated the stale 
dough with the new batch he was making, when, lo ! 
and behold, the huge mass began rising as if suddenly 
inflated with air! The overseer fetched in the master 
in his astonishment. The slave was questioned, and 
confessed, all in fear and trembling with his face upon 
the ground. But, instead of stripes, he was bidden rise, 
and was loaded with compliments, and ordered for the 
future to incorporate in each day*s breadmaking some 
portion of stale dough. 

It is difficult to say whether this story bears any au- 
thenticity ; but one thing is certain, that leaven, the 
most primitive of ferments, was used for centuries 
without any very clear idea of either its nature or 
its working effects. It is still largely used on the 
Continent, especially where no breweries are found ; 
also in remote country districts and in our colonies 
abroad. Readers of that most fascinating of books, 
"The Magnetic North," will recollect how the old- 
timer, or "sour-dough," as such men were significant- 
ly named, advised his friends newly arrived in the 
country : — 

No one can live and work on baking powder * * * 
I tell you, a lump of sour dough, kept over to raise 
the next batch, is worth more in this country than a 
pocket full of gold." 

But, as the world progressed in knowledge, the 
drawbacks of using leaven became increasingly evident 
as time went on. It was apparently impossible to reg- 
ulate the degree of fermentative activity in the leaven, 
so that the- stale dough was frequently bitter, and 
spoilt the batch when baked. 

Yeast, therefore, was the next great discovery, and 
still remains in force. France claims tO' have been the 
first to use it, but its employment is now general in all 
except remote parts. German yeast, as it is usually 
termed nowadays, is in reality barm which has been 
subjected to frequent washing, and then dried and 
pressed into cakes. The home-made yeast, used by 
some backers and in colonial life, consists of a mixture 
of potatoes, flour, hops and water, its effect being the 
same as that of the dried yeast. 



The action of yeast is probably well known to most 
people. The gluten or flesh-forming part of the flour 
is the fermenting agent in the first instance. It is 
roused into activity by contact with a glutinous body, 
such as leaven or yeast, which is already in an active 
condition. The yeast feeds upon the starchy portion 
of the flour, and in feeding changes its nature into 
sugar and dextrin, which eventually produce some al- 
cohol and a good deal of gas. 

Though most of this alcohol, created during bread- 
making, is driven off by the heat of the oven when the 
loaves are baked, some slight function remains behind 
in the loaf. In 1858 the amount of alcohol evaporated 
during breadmaking in London bakehouses was esti- 
mated at .300.000 gallons of spirits if the fumes could 
have been distilled. An ingenious attempt was made 
to collect and condense this alcohol, but failed, owing 
to the^ injurious effect of the experiment upon the 
bread itself. 

The gas generated by the action of yeast or leaven 
likewise seeks to escape, but, being less volatile than 
the alcohol, is caught and imprisoned in the dough. 
The mechanical structure of wheat gluten, as has been 
mentioned, appears to hold the gas far more tena- 
ciously than the meal of other grains. Bread made from 
wheaten flour has, therefore, a more raised appear- 
ance, and is lighter and more spongy in texture than 
bread made from barley, oats or rye, though otherwise 
there is very little difference of nutrition between the 
various grains. In brown bread the bran interferes 
with the usual tenacious quality of wheaten flour, so 
that it never rises so much as white bread. Various 
baking-powders are largely used in "whole meal" 
breadmaking, since the usual fermentation is liable to 
become sour. 

Baking powders, of which the chief constituents are 
acids and alkalies, are used in the making of fancy 
breads. A form of ammonium carbonate is employed 
in the preparation of rusks, gingerbread and other light 
articles, and has this advantage, that both the am- 
monia and the gas generated by its action escape, leav- 
ing no residue. The usual acid and alkali employed in 
household baking are tartaric acid and carbonate of 
soda. — D. M. Ford, L. C. A., in Food & Cookery. 

RECIPES BY MAITRE CHEF. 

(Copyright Reserved.) 
Escalopes de Turbot Dauphine. 
Filets de Sole a la Mayonnaise (cold). 
Cressanes de Homard, Americaine. 
Zephires de Foie Gras a la Supreme. 
Timbales de Ris d'Agneau, Princesse. 
Tomatoes farcies a l'Aspic. 
SaladeNorge. 
Souffle de Chocolat a la Kohler. 

ESCALOPES DE TURBOT A LA DAUPHINE. 

About 2Y2 lbs. turbot, 1 table-spoonful cream, sauce 
ecrevisses, 1 glass sauter-ne, Yz gill bechamel, sauce, 
butter. 1 egg, puree of potatoes, seasoning. 

Free the fish from skin and bones, cut 8 or 9 even- 
sized escalopes, oval or round, pare them neatly, and 
place ihem in a buttered saute pan with a small glass 
of sauterne wine ; season with pepper, salt, and lemon 
juice, and cover with a piece of buttered paper. 

Pound the trimmings, previously freed from skin, 
etc., in a mortar till smooth, add the white of an egg 
and enough bechamel (well reduced) to form a farce 
of desirable consistency, add also a little cream, and 
rub the whole through a fine sieve. Poach the escal- 
opes in a fairly heated oven for 10 minutes, then take 
up and cover with the prepared farce. Place each as 
done on a buttered baking-sheet, and bake in a hot 
oven for 10 minutes longer. Have ready some well 
seasoned prawn or crayfish sauce, incorporate the liquor 
in which the fish was cooked. If there is any fish farce 
left over make and poach in a few small quenelles for 
garnish. Have ready a hot dish with a border of po- 
tato puree neatly decorated, place the escalopes of tur- 
bot on top. Sauce over very carefully, and garnish 
with the fish quenelles if such have been made. Serve 
hot. 



149 



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150 



SAUCE AUX ECREVISSES. 
Twelve prawns (heads), I oz. butter, juice of Yz 
lemon, I dessert-spoonful meat glaze, Y pint veloute or 
bechamel sauce, Y oz. lobster coral or I oz. lobster 
butter, y 2 gill mushroom liquor, salt, pepper and nut- 
meg. 

Reduce the sauce with the mushroom liquor, season 
with salt, pepper and a pinch of grated nutmeg, add 
the lemon juice, and whisk in the butter and lobster 
coral (the latter finely chopped). Strain through a 
tammy cloth or fine strainer, return to the stewpan, 
stir in the meat glaze, and keep hot in the bain-marie 
until required for serving. Cut the prawn heads into 
quarters and place in the sauce a few minutes before 
serving. 

FILETS DE SOLES A LA MAYONNAISE. 
{Cold Fish Entree.) 

Two soles, Y pint mayonnaise, Y+ pint aspic, a few 
French gherkins, frying fat, or clarified butter. 

Trim and wipe the fish, brush over with milk, 
and dip in flour. Have ready some hot fat or clari- 
fied butter, and fry a golden color ; when cold place the 
soles on a wire grid for a few seconds, take off the 
crust and remove the fillets ; cut them into neat pieces 
about an inch long. Line a border mould with aspic 
jelly, decorate the bottom with neatly cut slices 
of gherkins, mix the mayonnaise sauce with suf- 
ficient aspic jelly to make it set; put a layer of this 
sauce in mould, range in neatly the pieces of fillets, 
coating each piece in the liquid mayonnaise before 
setting. Fill up the mould with the latter, so as to 
well cover the fish, set on the ice to cool ; when set, 
immerse in tepid water, turn out on a dish, and gar- 
nish the center with dressed salad. 

CRESSANES DE HOMARD A L'AMERICAINE. 

One lobster, 3 whitings, 1 gill cream, Y2 giU well 
reduced tomato puree, a little fish essence or meat 
glaze, 2 eggs, panurette or bread-crumbs, seasoning, 
macaroni, a nouille paste socle, frying fat, fried pars- 
ley. 

Slit and crack the lobster, take out all the meat, and 
chop it not too finely. Mix it with half the sauce, 
heat it up thoroughly, season to taste with salt and 
pepper, and put it on a plate to cool. Pound the whit- 
ing, previously freed from skin and bones ; when 
smooth enough add the cream and seasoning, mix well, 
and rub through a fine sieve. This is the fish farce. 
Have ready 7-8 pear-shaped cressane moulds, well but- 
tered, mask the inside with a good layer of fish farce. 
Shape the lobster mixture into balls the size of 
large walnuts, place one in each mould with about a 
teaspoonful of tomato puree, flavored up with essence 
or liquid meat glaze. Close up the moulds and steam 
them for about 30-35 minutes ; when done and half 
cold unmould the shapes on to a cloth. Brush them 
over with beaten egg and roll in panurette or bread- 
crumbs, then fry in hot fat to a golden color and drain. 
Insert a small piece of macaroni in the end of each to 
form the stalk. Dish up in pyramidal form on a nouille 
paste ring or socle. Garnish with fried parsley and 
serve. 

ZEPHIRES "DE FOIE GRAS A LA SUPREME. 
Make sufficient chicken forcemeat to line eight 
zephire moulds (flat oval-shaped fluted moulds), but- 
ter the moulds well, ornament the bottom of each 
with truffles, put them on the ice to set firm, line bot- 
toms and sides with forcemeat, in which a quantity 
of foie gras puree has been incorporated. Place a 
nice piece of foie gras naturel in the center, season 
with a little aromatic seasoning, spread over with 
forcemeat until "full, place them in a saute-pan half 
filled with water. Bring the water to the boil, then 
cover with buttered paper and poach in the oven from 
15 to 20 minutes. Dress them in the form of a star 
on a round entree dish, sauce over with supreme 
sauce, sprinkle with a few drops of dissolved meat 
glaze, and serve. 



SUPREME SAUCE. 
Melt two ounces of butter in a stew-pan ; stir in an 
ounce of flour and allow it to fry a little without 
browning. Add gradually a pint of chicken stock, stir 
until it boils, and allow to simmer for 15 minutes. Add 
one gill of cream, a teaspoonful of lemon juice, a 
pinch of salt, and a pinch of grated nutmeg, and cook 
gently. Pass through a tammy cloth, return to a 
clean stew-pan, and whisk in half an ounce of fresh 
butter. 

TIMBALES DE RIS D'AGNEAU A LA PRIN- 

CESSE. 

(Lamb's Bread and Green Peas.) 

One pint green peas, Y gill cream, 2 pairs lamb's 
bread, 3 egg yolks, Y2 pint veloute sauce, 2 slices of 
tongue, I truffle, aspic, 6 mushrooms (preserved), sea- 
soning, 1 oz. butter, a mirepoix for braising purposes, 
2 slices of cooked oxtongue 2 hard-boiled whites of 
eggs. 

Wash the peas, and boil them with a sprig of green 
mint in salted water till tender ; drain them and rub 
through a fine sieve. Heat up the pea puree with the 
butter, a little cream and a gill of veloute sauce; 
season with salt, pepper, and a grate of nutmeg, and 
add, when the mixture is thoroughly hot, the yolks 
of eggs. Butter 6 to- 8 small plain timbale moulds, 
decorate the bottom with rounds of tongue and whites 
of egg, then line each with the puree, and fill the 
center with a salpicon of lamb's bread made as fol- 
lows : 

Blanch the lamb's breads, trim them, and braise them 
in the usual manner, cut up into small dice, and mix 
with six preserved mushrooms and truffle trimmings. 
Moisten with veloute sauce. Cover the moulds, thus 
filled, with a layer of puree, and poach them for 20 
minutes. Unmould on to a hot dish, pour some green 
mousseline sauce round the base of the dish, and serve. 
CHOUX A LA LORRAINE. 

Stuffed Cabbage Rolls. 
Blanch 2 small well washed and trimmed spring 
cabbages, divide each and select the best leaves, plac- 
ing two or three together, and lay out flat. Have 
ready a mixture composed of sausage meat, chopped 
ham, savory herbs, chopped suet, bread-crumbs, and 
mix with beaten egg. Make this up into' rolls and 
wrap up each with the cabbage leaves, tie with a small 
piece of string, and place in an earthenware stewing 
pot containing a mirepoix of bacon, carrot and onion. 
Moisten with rich stock and braise for 20 minutes. 
Remove the fat and add 3-4 tablespoonfuls of brown 
sauce. Continue to cook for another 20 minutes. Take 
up the cabbage rolls, untruss and dish up, reduce the 
sauce, and pour over or round the base of the dish. 

TOMATES FARCIES A L'ASPIC. 

Six even-sized, ripe, and firm tomatoes, about a pint 
aspic, 4 Gorgone anchovies filleted, I dessert-spoonful 
capers, 1 yolk of hard-boiled egg, mayonnaise sauce, 
parsley, 2 lettuces. 

Wipe the tomatoes ; carefully scoop out the center 
by means of a column cutter or a teaspoon. Chop the 
capers, yolk of egg, and anchovy fillets, mix with a 
gill of mayonnaise and a gill of aspic, stir over the ice 
until nearly set, then fill the cavities of the tomatoes, 
cover with a sprig of parsley, and put on the ice to 
set thoroughly. Coat each tomato several times with 
half-set aspic; or line some little moulds with aspic, 
and set the tomatoes in the same. Have ready the let- 
tuces, washed and divided into small pieces, season 
with salt and pepper, dress with mayonnaise, and put 
in the center of a dish. Arrange the prepared tomatoes 
round the salad ; garnish with sprigs of parsley and 
blocks of aspic jelly. Some lobster or other kind of 
cooked fish may, if preferred, be used for the stuffing 
in place of the anchovies. 

MAYONNAISE SAUCE. 

Two yolks of eggs, 1 teaspoonful of French mus- 
tard, Y2 teaspoonful of salt, a pinch of pepper, 1 table- 
spoonful of tarragon vinegar, about 3 parts of a pint 
of best salad oil, 1 table-spoonful of cream. 



151 




CEO. W. JUNE. HOMER H. JUNE. 



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151 



Put the yelks into a basin, add the mustard (raw, 
not mixed), salt and pepper, stir quickly with a 
wooden spoon, adding drop by drop first, and grad- 
ually more, the salad oil, and at intervals a few drops 
of vinegar is added when the sauce appears too thick. 
By stirring well, the mixture should become of the con- 
sistency of very thick cream. At last add the raw 
cream, stirring all the while. A little cold water may 
be added if found too thick. In hot weather the basin 
in which the mayonnaise is made should be placed in a 
vessel of crushed ice. 

SALAD NORGE. 
Shred as finely as possible one small peeled cucum- 
ber, a head of white celery (washed and trimmed), 
peel, and cut into fine strips a handful of walnuts. 
Keep the celery in iced water, flavored with lemon 
juice, till wanted. About ten minutes before serving 
the salad blend the above ingredients in a salad bowl 
previously rubbed over with a cut garlic. Season with 
salt, pepper, and paprika, and add enough mayonnaise 
cream (mayonnaise mixed with whipped cream) to 
dress the salad. Pile up high in the salad bowl, wipe 
the sides of the bowl, and arrange a border of finely 
shredded truffles round the base of the salad, then 
serve. 

SOUFFLE DE CHOCOLAT A LA KOHLER. 

Three eggs, 3 oz. castor sugar, 2 oz. butter, 2 oz. 
Kohler's chocolate, 1 gill milk, l / 2 vanilla pod, 3 oz. 
brown bread-crumbs, 2 oz. cake crumbs, I oz. chopped 
almonds, I Yz gills whipped cream, chocolate sauce. 

Cream the sugar and butter together, then work in 
one by one the egg yolks. Melt the chocolate in the 
oven, and stir it into the above mixture when soft. 
Boil up the milk with the vanilla, and pour on to the 
bread and cake crumbs. Add also the chopped al- 
monds, cover, and let stand for half an hour. Amal- 
gamate both mixtures, taking out the. vanilla last of all. 
Whisk the whites of egg stiffly and fold into the 
mixture lightly Pour this into a buttered border 
mould, cover with buttered paper, and steam, for 1Y2 
hours. Unmould on to a hot dish, pour a little choco- 
late sauce round and over the border. Fill the center 
of the latter with whipped and sweetened cream, and 
serve with a boat of hot chocolate sauce. 

COMPOTE D'ORANGES. 

Wipe the required number of oranges, and peel 
them, removing also as much as possible of the white 
skin from the fruit. Divide each into sections, and re- 
move the pips by means of the point of a small knife 
or the prong of a fruit fork. 

Next prepare a syrup by boiling up 1 lb. loaf sugar 
with y 2 pint of water, adding some of the peel of the 
oranges ; remove the scum as it boils, and let reduce 
till of the desired consistency. Pour the boiling syrup 
over the sections of oranges, cover and let cool. 
The fruit is ready for serving when quite cold, 
and may be garnished with glace cherries, angelica and 
strips of almonds or pistachio nuts. 

AMERICAN DISHES. 

By Marion H. Neil, M.C.A., W. Philadelphia. 

POTATO CHOWDER. 

One and one-half pints parboiled potatoes, cut into 
dice, Y\ pi nt sart pork, cut into dice, 2 chopped onions, 
2 tablespoonfuls butter, 2 tablespoonfuls flour, \Yz 
pints milk, Y2 pint water, I tablespoonful chopped pars- 
ley, 1 teaspoonful salt, cayenne and celery salt. 

Cook salt pork in frying pan 10 minutes ; add onion, 
cook 10 minutes. Put a layer of potatoes in kettle, 
cover with onions and salt pork, and so continue until 
all potatoes and onions are used. Cover with water 
and simmer until potatoes are tender. Melt butter, add 
flour, milk and seasonings. Cook S minutes. Combine 
mixtures. 

CORN CHOWDER. 

One can corn, Yz pint salf pork, cut into dice, Y2 
pint parboiled potatoes, cut into dice, 3 chopped onions, 
salt and cayenne, 1Y2 pints water, 1 pint milk, I table- 
spoonful butter, 1 tablespoonful flour, Ya P int cracker 
crumbs. 



Cook salt-pork in frying-pan 5 minutes; add onion 
and cook until yellow. Parboil potatoes five minutes; 
add to onion with corn and water; cook 30 minutes. 
Thicken milk with butter and flour cooked together. 
Combine mixtures ; add cracker crumbs and seasonings, 
and serve. 

JAMBALAYA OF CRABS. 

While the ingredients of jambalaya change accord- 
ing to materials on hand, rice is always used. When 
made of crabs, have ready a saucepan of boiling salted 
water, and throw in the crabs which should be alive. 
Cook until the shells turn red. Take from the fire, and 
when cool pick the meat from the shells. Put a heap- 
ing tablespoonful of dripping into a saucepan over the 
fire, and when hot add a large onion, chopped fine; 
brown lightly, then stir in a tablespoonful of flour. As 
soon as that, too, is brown, add three sliced tomatoes ; 
cook until tender, stirring carefully to keep the flour 
from lumping, then pour in a quart and a half of hot 
water or soup stock. Stir until smooth, add a cup- 
ful of well washed rice and boil until the* rice is ten- 
der. Season with chopped parsley, bayleaf, clove, 
celery salt and pepper. Add the crabs, boil for 15 
minutes longer and serve. Oysters may be used in 
season in place of the crabs, using oyster juice and hot 
water instead of the soup stock. 

BAKED BEANS. 

Two pints haricot beans, Y2 pound salt pork, 1 table- 
spoonful salt, 4 tablespoonfuls sugar, or 4 tablespoon- 
fuls molasses, Yi tablespoonful mustard. 

Soak beans overnight, drain, cover with cold water, 
and simmer until tender when pierced with a darning 
needle. Drain, pour one half of beans into bean pot; 
add salt, sweetening and mustard. Place salt pork, 
which has been scored, on top of beans, cover with 
remaining beans, and cover whole with boiling water. 
Cover bean pot and bake in a slow oven for 9 hours. 
Uncover the last hour of cooking. Many people cook 
one small sliced onion with the beans. To. score pork, 
cut the pork rind into small squares. 

GUMBO SOUP. 
Chop fine 2 onions and I clove of garlic, roll in flour, 
brown in hot butter then add I quart tomatoes. Cut 
the heads off 1 quart okra, split each piece four times 
and cut into dice, add this to the fryer, with Y2 pound 
of sliced ham, Ya pound chopped bacon, season with 
salt, pepper, finely chopped, parsley, and 1 head of cel- 
ery, chopped ; brown all together. Add this to 6 
cupfuls of strained stock, and 1 chicken which has been 
cut up and fried. Let soup cook down until thick. 
Serve with plain boiled rice. 1 pint of cooked crab 
meat, cooked shrimps, or oysters, may be added with 
the chicken if liked. 

CHILLI CON CARNI. 

Beefsteak (tender), 1 tablespoonful hot dripping, 2 
large red peppers (dry), 2 tablespoonfuls rice, Yz pint 
boiling water, salt, 2 chopped onions, I clove of garlic, 
sprig of thyme, flour. 

Cut steak into small pieces. Put into fryingpan with 
hot dripping, hot water, onions and rice. Cover closely, 
and cook steadily until tender. Seed the chillies and 
cover with boiling water. Cook until tender, and then 
scrape the pulp into the meat, etc. Add the garlic and 
thyme. Simmer for ten minutes, and serve very hot. 

FRIED CHICKEN. 
Clean and cut the chicken the .same as for a 
fricassee. Dredge each piece thickly with sale, pepper 
and flour. Put one table-spoonful of oil or lard in a 
frying-pan ; and when very hot put in the chicken, and 
fry slowly until it is done. If young (as it should be), 
will fry in y^ of an hour. Watch it carefully that it 
may not burn. When done, arrange the pieces on a 
hot dish. Pour all the fat, but 1 tablespoonful, from 
the frying-pan ; then add one tablespoonful of flour, 
mix and add gradually Yz pint of milk or cream, stir 
till boiling, season with salt and pepper, and pour over 
the chicken. 



153 



A. G. FISHER 

Smithfield Market 



CLEVELAND 



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154 



FILLET OF BEEF WITH MUSHROOM SAUCE. 

Buy the short fillet under the rump, using 2 if neces- 
sary. Wipe, remove the fat, veins and tendons in the 
middle, and have it well larded with thin strips of 
pork. Then rub the fillet well with salt and pepper. 
Put 2 slices of fat pork in a baking-pan with I slice of 
onion and I bay-leaf. Place the meat in the pan and 
bake in a hot oven for thirty minutes. Baste often and 
serve with mushroom sauce poured round the meat. 

To make the mushroom sauce, pour off all but 2 
tablespoonfuls of drippings in the pan. Stir in 2 table- 
spoonfuls of flour, and when brown add I pint of 
boiling water. Cook until it thickens. Then strain in- 
to a saucepan, add V 2 pint of mushrooms, I table- 
spoonful of lemon juice, and more salt if needed. Heat 
thoroughly, but do not let it boil. 

CROWN ROAST OF MUTTON. 

A crown roast may be fashioned from a full loin, 
but is of more perfect shape when cut from both loins 
and fastened together at the sides. Cut the same num- 
ber of ribs from both sides of a rack of mutton, se- 
lecting ribs on one side that correspond to those on the 
other. Cut the ribs apart at the backbone, but separate 
the chops no further. Trim the bone as for French 
chops, removing the trimmings to make the meat on the 
chops of uniform height. When the ends are joined 
a circle or crown of meat is formed. If necessary, 
trim the bones, to make all the same in length. Cover 
the ends of the bones securely with strips of salt pork. 
Rub with salt, or add the salt when partly cooked. 
Roast from forty-five to sixty minutes, basting often. 
If convenient, press a cup into the center of meat, to 
insure its shape. To serve, fill the center from which 
the cup has been taken with peas, blanched chestnuts, 
cooked tender in stock and glazed, Saratoga or French 
fried potatoes. It may be served with a bunch of 
parsley in the center and steamed latticed potatoes 
round the base. 

HAM COOKED IN CIDER. 

Scrub and soak a good-sized sugar-cured ham. Put 
on in cold water, using a small kettle, and heat slowly 
to the boiling point. Drain and cover with cider, 
and cook slowly until almost tender enough. Lift 
from the kettle, loosen the skin, and with scissors cut 
it off about haif way, trimming into long points. Stick 
whole cloves round the edges and cover the exposed 
fat with fine bread-crumbs mixed with brown sugar; 
bake in a moderate oven for V/ 2 hours. For serving, 
garnish with stuffed olives, and enclose the small end 
bone in a paper frill. 

DEVILLED CRABS. 
Boil the crabs, cool quickly, open the shell and re- 
move the meat, Blend 1 tablespoonful of butter with 
I tablespoonful of flour in a saucepan over the fire ; 
add V, pint milk; stir till boiling; add 2 tablespoonfuls 
bread crumbs and 4 hard-boiled eggs, rubbed through 
a sieve. Add I pint crab meat, l / 2 teaspoonful paprika, 
]/ 2 teaspoonful made mustard, dash of cayenne, 1 tea- 
spoonful of salt, 1 teaspoonful onion juice, I teaspoon- 
ful lemon juice, and I tablespoonful chopped parsley. 
Fill into crab shells, cover with beaten egg and bread 
crumbs, and fry in smoking hot fat. 

CANDIED SWEET POTATOES. 
Peel 4 large, sweet potatoes, selecting yellow ones, 
slice lengthwise. Steam with a little butter, water, 
salt and pepper. When tender drain off water, and 
pour over potatoes y 2 pint of molasses. Put in baking- 
pan in hot oven until molasses candies over the pota- 
toes. Serve in same dish it was baked in. 



"People who get fussy about their digestion and as- 
sume a personal charge of their nerves have 'nerves,' 
and are apt to have no digestion. Your mental attitude 
controls your body. Happiness is health." — Boston 
Cooking School Magazine. 

FUTURE COOK A BENEFACTOR. 

Mrs. W. Harper Cooley, in an address recently given 
by her, stated that "the morals of an individual or na- 
tion depended upon its sustenance, and the future cook 



will not be a menial but a public benefactor. The As- 
sociated Clubs of Domestic Science stand for justice 
to the consumer, right living — hygienic fuel for the 
human engine, and co-operation." 

CONCERNING YEAST. 
When yeast came into use, about the year 1634, it 
brought with it the inauguration of a new era in bread 
making. Like all novelties, it excited considerable 
opposition at first, and in Paris the medical faculty 
declared its use prejudicial to health. Indeed, at the 
end of the seventeenth century one finds its use pro- 
hibited under a severe penalty. 

COCKS' COMBS. 
Cocks' Combs are usually thrown away in this coun- 
try, whilst in France they are made into a delicious 
dish. _ To prepare these, blanch and skin them, soak 
them in salted water until white, and then boil or fry 
them in butter. Cocks' combs also make a good gar- 
niture for entrees. 

ELECTRICITY AS A WATER PURIFIER. 

It is claimed that electricity as a water purifier will 
soon be in successful use. A strong electric current 
is passed through a reservoir of salt water, producing a 
fluid, ten drops of which will purify a gallon of com- 
mon water. 

SUPPER TIME. 

The last meal of the day is termed supper. This is 
a word of wide and varied meaning. During the Mid- 
dle Ages the last meal of the day was served as early 
as 5 p. m., when it was customary to offer soup, and 
in this custom the name of supper is supposed to have 
originated. 

POTAGE A LA BALZAC (Tourame). 

Turkey giblets, 3 spoonfuls of flour, x / 2 bottle of 
Vouvray, 2 quarts of water. 

Wash and clean the turkey giblets; fry them brown 
in their own fat, stir in the flour, season, cook a little 
longer, then add the wine and water. Simmer gently 
till well cooked. Cut the giblets into dainty pieces. Just 
before serving add the turkey's liver, after being cut 
into fine slices and sauted in fresh butter. 

POTAGE A LA BOURDALOUE (Berry). 

A chicken, panade, double cream, tarragon. 

Take two fillets of a chicken, make them and the 
panade into a quenelle mixture, moisten it with dou- 
ble cream, and form the quenelles into round shapes. 
Make a good stock of the remainder of the chicken, 
and poach the quenelles in it. Remove all fat from the 
stock and serve it with the quenelles. Before serving 
add one or two leaves of fresh tarragon. 

POTAGE A LA CARNOT (Bourgogne). 

One carrot, 1 turnip, 1 onion, 1 leek, z / 2 bottle Beaune, 
4 quarts of veal stock, 2 spoonfuls of semolina. 

Cut the carrot, onion, turnip and the white of a leek 
into dice. Toss them in butter, and then soak them in 
the wine. Cook the whole till reduced to a glaze. Fin- 
ish cooking with the veal stock for two hours. Add 
two spoonfuls of semolina twenty minutes before serv- 
ing. 

POTAGE A LA JACQUART (Lyonnais). 

Twelve slices of white bread, 6 large onions, 5 
pints water, 2 quarts beef stock (consomme), a little 
cheese, butter, salad oil. 

Arrange the bread in a deep dish which has been 
previously well buttered. Chop the opions up finely, 
fry them in equal parts of butter and oil. Pour over 
them the water and stock, and cook for an hour. 
Sprinkle some cheese over the slices of bread and then 
pour over the broth. Put the soup for a few minutes 
in the oven before serving. 

POTAGE A LA PALISSE (Bourbomtais). 

Two quarts fresh pork stock, 1 egg, 4 tablespoon- 
fuls flour, a small piece of butter, a very little grated 
nutmeg. 

Prepare a good stock from fresh lean pork, cooking 
it for three hours. Make a paste with the egg, flour, 
and a piece of butter the size of a pigeon's egg. Form 



155 



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156 



ihe paste into various kinds of fancy shapes, squares, 
half-moons, moons, lozenges, etc. Leave them to dry 
for about half an hour. Remove all fat from the stock, 
add the nutmeg, and throw the fancy shapes into it 
when boiling. 

BOILED MILK FOR COFFEE. 

Bring the milk slowly to the boil in a well lined 
steel, copper or enameled pan, to prevent a skim form- 
ing on top, which is frequently the case with rich 
milk, and is objected to by many; stir the milk with a 
clean wooden spoon from time to time. The milk will 
then be all the nicer. 

When cream is used for breakfast coffee it has been 
found to be much better if heated ; both hot milk or 
hot cream develop a particularly fine aroma when 
blended with coffee, and give that body, flavor and col- 
or which is much appreciated by consumers. 



It is claimed that the phrase "sirloin of beef" was 
coined by Charles II. of England. One day while en- 
joying a loin of beef he was so well pleased with it 
that he decided it deserved knighthood. So' he called 
it "Sir Loin." 

THE COLLEGE OF COOKERY. 
(From Food and Cookery.) 
IF IN EUROPE, WHY NOT IN AMERICA 
ALSO? 
The Universal Cooking and Food Association, at its 
general meeting, held on Feb. 25th last, dwelt upon the 
great need for the establishment of a Professional 
School of Cookery, to be conducted under its auspices, 
with the co-operation of expert chefs in cookery and 
confectionery, which the Association has among its 
members. With this end in view, premises near Vic- 
toria Station have been secured and suitably equipped, 
as a temporary experiment. The formal opening took 
place on May nth last, when the President, Sir 
Charles Frederick, the chief officers, and most of the 
other committee members attended. 

OBJECTS OF THE COLLEGE. 

The College, which is situated in Vauxhall, Bridge 
Road, facing the Victoria Station tramway terminus, 
has been chiefly established for the following objects: — 
(a) To apprentice youths who desire to take up 
cookery as a profession, and to train them by scientific 
methods in all branches pertaining to the art of cook- 
ery, including pastry and confectionery. This training 
course is to be acquired during a period of three years. 

(b) To afford systematic training for cooks, pre- 
paratory for examinations, by means of practical dem- 
onstrations and lectures, to enable those already em- 
ployed to improve themselves in the art. 

(c). To provide a system, which has long been 
wanted in this country, by which cooks seeking posi- 
tions as chefs can be practically tested and examined, 
and can obtain certificates of qualification and effi- 
ciency. 

There is at present no recognized system of appren- 
ticeship in vogue in this country, which accounts for 
the fact that but very few properly trained English 
cooks are to be found. 

All the leading hotels, restaurants and clubs have 
been approached with a view of ascertaining if they 
would be willing to take in cooks' apprentices, and in 
most instances the replies received were in a negative 
form, hence the reason why the opportunities to learn 
the cook's profession are so few. The profession of 
cookery, which should supply a wide field of em- 
ployment to both sexes, is at present only attained in 
haphazard ways, often with incomplete training and 
little knowledge of scientific principles. 

It is therefore obvious that a college established on 
the lines above mentioned will supply a real want, 
there being no establishment in existence with the 
requisite authority or standing to carry on the above 
objects. 

The art of cookery, which is all-important, alike to 
health, comfort and luxury, is notoriously ill-supplied 
with properly qualified exponents. On the Continent, 
notably in Germany, Austria, Switzerland and Belgium, 



professional hotel and restaurant schools and colleges 
exist where cookery is taught, and as the training af- 
forded has met with every encouragement there is 
no reason why such an institution should not be equal- 
ly successful in this country. 

HOW THE COLLEGE IS EQUIPPED. 

The house acquired for the purpose of providing pro- 
fessional training in every branch of cookery and con- 
fectionery to suitable pupils consists of five stories ; 
the basement floor is fitted up as a service kitchen, 
with larder and scullery similar to that required. for 
a moderate-sized hotel. 

The ground floor contains office accommodation, a 
club room and waiting room, with a small library of 
standard works on culinary literature. 

The first floor is fitted up as a practice kitchen, with 
accommodation for demonstration lessons. 

The second floor, devoted to confectionery, is 
equipped with all the necessary apparatus and utensils 
for preparing pastry and confectionery. 

On the top floor store-room accommodation is pro- 
vided. 

AN APPEAL. 

For the present a modest beginning has been made, 
but it is hoped as funds come in the scope of the work 
will be extended, and that at no very distant date per- 
manent quarters on a more extensive scale may be se- 
cured, where accommodation for both the College and 
the Association's offices may be found. But for this 
subscriptions and donations are needed, both towards 
the building fund and for the provision of free Cook- 
ery Scholarships. The work will not only be bene- 
ficial by opening useful opportunities for the employ- 
ment of British youths, but it is sure to> prove a boon 
to the catering trade in general. 

The work so long carried on by the Universal Cook- 
ery and Food Association is a guarantee that the Col- 
lege of Cookery will be efficiently organized, and serve 
a practical purpose on the broadest lines, and with 
studied economy. 

SYLLABUS OF WORK. 
Tuesday, May iith. 

Service Kitchen. — First, Stock, White Stock, Estouf- 
fade. Second, Stock, Roux, Veloute, Espagnol, 
Jus Lie, Bechamel, Tomato Sauce, Aspic, Con- 
somme. 

Demonstration Kitchen (3 p. m.). — Poulet Hongroise, 
Beef-tea, Arrowroot Pudding. 

Confectionery Room (Second floor), 4 p. m. — Sugar 
Work, Piping, Small Gateaux. 

Wednesday, May 12th. 

Service Kitchen — Consomme Jacquelin, Saumon Bouil- 
li, Sauce Hollandaise, Demi-glace, Larding. 

Demonstration Kitchen. — Filets de Sole Mornay, Noi- 
settes de Pre-Sale, Salade Nigoise, Beef Miroton, 
Chicken Salad. 

Confectionery Room. — Flower Piping, Sugar Work. 

Thursday, May 13TH. 
Service Kitchen. — Medaillon de Volaille, Duchesse, 

Canapes Mont d'or. 
Demonstration Kitchen. — Fish Rissoles, Tomato Sauce, 

Veal Cutlets Jardiniere. 
Confectionery Room. — Sugar Work, Marzipan Flower 

Modelling. 

Friday, May 14TH. 
Service Kitchen — Filets de Boeuff a 1'Italienne, Souffle 

au Fromage. 
Demonstration Kitchen. — Saumon au Beurre Mont- 

pelier, Poires Pralines, Filets de Sole Rhulance, 

Minced Beef, Poached Eggs, Mashed Potatoes. 
Confectionery Room. — Sugar Work, Petits Fours and 

Cakes. 

PRIVATE VIEW. 
A great many members of the Association and their 
friends availed themselves of the invitations issued by 
the Council and Committee to visit the temporary 
premises in which the Cookery College has for the 
present been accommodated. The private view was 
held for four days, from May nth to 14th. Besides 



157 



demonstrations in high class cookery given each after- 
noon by Messrs. Kriens, Messrs. Schiir, Fuchs, and 

others gave demonstrations in sugar work, piping and 
modelling. 

The Committee de-ire to place on record their very 
best thanks to Messrs. Smith and Wellstood for their 
gift of a French model cooking range; to Messrs. 
Davis & Co., for four gas cooking stoves; to Messrs. 
R. and A. Main for one gas cooking stove. The Gas 
Light and Coke Company very kindly provided the 
whole of the service pipes and fittings free of charge. 



MR. THIEM'S COOKERY DEMONSTRATION. 

Mr. A. M. Thiem, the popular chairman of the 
Scottish Branch of the Universal Cookery and Food 
Association, gave a very interesting demonstration at 
the Edinburgh School of Cookery, on Saturday, May 
1st. 

There was a large and enthusiastic audience of some 
ioo persons interested in cookery. Among those pres- 
ent were Mi-- Melvin, Miss de la Cour, Miss Lindsay, 
and other officials, teachers and students of the Edin- 
burgh School of Cookery, the authorities of which 
kindly placed their large lecture room at the Associa- 
tion's disposal for the occasion. 

Mr. Tilley, Chairman of the North of England 
Branch of the Association, Mr. Herman Semi, the 
Managing Director, Mr. and Mrs. Vaughan, of the 
Carlton Hotel, Edinburgh, and most of the leading 
members of the Association residing in Edinburgh and 
Glasgow were present. 

The dishes prepared under Mr. Thiem's direction 
were mostly of the invalid cookery type — notably the 
invalid purees, for which the Demonstrator has earned 
quite a reputation. 

Scotch Haggis and Pancakes were also introduced 
in the lesson given by Mr. Thiem, and in a handbill 
the following' interesting facts concerning Haggis were 
recorded : — 

The Scotch Haggis is supposed to have been intro- 
duced into Scotland by the French during the reign of 
James V., and has grown in favor with rich and poor 
ever since, until, at the present day. it is as greatly 
appreciated in castle as in cottage. Her late Majesty 
Queen Victoria, in the Royal Volume, writes, "That 
she really likes Haggis very much." 

"Fair fa' your honest, sonsie face, 

Great Chieftain o' the puddin' race ! 

Aboon them a' ye tak' your place, 
Painch, tripe, or thairm ; 

Weel are ye wordy o' a grace 

As lang's my airm." — Bunts. 

The Demonstration was a great success, and it was 
very gratifying to see the deep interest taken by all 
present in the work so well executed by Mr. Thiem in 
this special branch of cookery. At the conclusion of 
the Demonstration, Mr. Herman Scnn moved that a 
hearty vote of thanks be accorded to Mr. Thiem for 
his valuable services ; this was seconded by Miss Mel- 
vin, and carried with acclamation. A vote of thanks 
was also passed to the Directors of the Edinburgh 
School of Cookery for the kind help they had given in 
connection with this Demonstration. 

Mr. Borawicke prepared a beautifully executed tree 
made of marzipan and chocolate for the occasion, which 
was greatly admired. Delicate chocolate bonbons were 
also exhibited by this member ; these were subsequent- 
ly distributed to the audience. Mr. Thiem also pre- 
sented a copy of that very popular book, "Cookery for 
Invalids and the Convalescent," to each of the audience 
present at the Demonstration. 

Here are the ingredients which Mr. Thiem used in 
the preparation of the dishes, all of which turned out 
most successfully : — 

BEER SOUP. 
(An excellent remedy for a cold.) 

One pint of ale, JX pint milk, 2 yolks of eggs, 2 
ounces sugar to taste, I stick cinnamon, little salt. 
HOTCH-POTCH. 

Three quarts of water, 4 lb. neck of lamb or mutton, 
Yi pint new carrots, y 2 pint new turnips, J4 pint leeks 



or onions, 'j pint cauliflower, 'j pint peas, -' lettuces, 
salt, pepper, chopped par-ley. 

SCOTCH HAGGIS. 

Quarter pound liver, 2 lb-, sheep's plugs, I ' 4 lbs. 
oatmeal, 1 small grated Onion, i'i Hi-, mutton Suet, 
IJ4 pint liquid, pepper, salt, a pinch of marj. .ran 

Boil i'/ 2 to 2 hours, according to size. 

PUREE OF CHICKEN. 

(Poultry of any kind, Game, Butcher's Meal, or Fish, 

in a rate state. 1 

(hie-half pound puree of meat, 1 cup of cream. ,? 
yolks of eggs, pinch of corn-flour, ' .• pint stock. Stir 
in a brain-marie until it reai heat. 

SOUFFLEES OF MEAT, FISH. OR POULTRY. 

One-half pound puree of meat. 2 oz. of panada. 3 
yolks of eggs, i cup of cream, the white- of eggs beat- 
en up, salt, and pepper. Steam for 15 nni 

PANCAKES 
One-naif pound Hour, 4 yolks and 4 whole eggs, 1 
pint milk, cup cream, little sugar and salt, ground cin 
namon, and sifted sugar. 
Cooling Drings — (Black Letter) 

CIDER CUP (No. 1.) 

Embed a large jug in ice. and pour into it a quart 
of cider, a glass <.f brandy, a pint "f lemonade, -i\ 
lumps of sugar, and a sprig of borage and balm. Let 
it stand for half an hour, then add a bottle of iced soda 
water. 

CIDER CUP ( X... 2 1 

Put a quart of iced cider into a large jug, a<l<l a 
sprig of mint, 6 lumps of sugar previously rubbed on 
to the rind of a lemon and then pounded, a win. [ 
ful of sherry and one of curacao, and lastly tun b 
of iced soda water. 

CLARET CUP (No. [.'). 

Put a bowl ill a tub of ice. and pour into it the 
strained juice of 2 lemons, a gill of brandy, and two 
bottles of claret. Rub 2 oz. loaf sugar < .11 to the rind 
of 2 lemons, pound it. and stir it into the liquid. Be- 
fore serving, add a hmtle of iced champagne and -> 
bottles of iced soda water. 

CLARET CLP (X... 2.). 
Pour a bottle of claret into a bowl, stand it in ice. 
add a wineglassful each of sherry, noyeau, and maras- 
chino, half a pint of lemonade, sugar to taste. 2 sprigs 
of borage or verbena, and let it all stand for an hour, 
then add a bottle of iced soda water and serve. 

LOVING CUP. 

Embed a large jug in ice. and pour into it half a 
bottle of Madeira, 1 ; 4 pint- of water, half a pint of 
brandy, add two thinly sliced lemons, a sprig of bor 
age and mint, and .1 1.7. loaf -ugar. Let it stand fur 
an hour, and before serving add a bottle of well iced 
champagne. 

MARSALA CUP. 

Rub 2 oz. loaf sugar on to the rind of two lemons, 
pound it and place in a jug, a. Id the -trained juice, 6 
large ripe strawberries, a sprig oi borage, .1 bottle of 
iced Marsala, and a bottle of iced Seltzer water. 

COOL CUP. 
Rub 2 oz. loaf sugar on to the rind of a I- 
pound it, place in a bowl, add a pint of claret, half a 
pint of water, a little powdered cinnamon and grated 
nutmeg, and a sprig ..f borage. Let it stand in ici 
an hour before serving. 

HOCK CUP. 

Rub 2 oz. sugar on to the thinly pared rind of two 

lemons, pound it. and place it in a bowl with the 

strained juice, a liqueur glassful each of curacao and 

chartreuse, and a quart of iced hock. Stir well, add 
two bottles of iced soda water and serve. 

LIQUEUR err 
Put a pint of claret into a jug. add a sliced lemon, 
a liqueur-glassful each of curacao. kirsch, brandy and 
maraschino, I oz. castor sugar, and a pint of water, 
and let it stand in ice for one hour before serving. 



158 



MOSELLE CUP. 
Put a bottle of iced Moselle into a bowl, add 2 
liqueur-glassfuls of curagao, the thinly pared rind of 
half a lemon, 3 slices of pineapple, a bottle of iced 
seltzer water and sugar to taste, then serve. 

PINEAPPLE CUP. 
Peel a pineapple, and put the rind into a pan with 
4 oz. sugar and half a pint of water, bring to the boil 
and skifn. Slice the pineapple thinly, sift it with 2 oz. 
coated sugar, place it in a bowl, strain the pineapple 
syrup over it, and let it stand on ice for four or five 
or six hours, then add a quart of iced hock or moselle, 
and a bottle of iced soda water and serve. 

SAUTERNE CUP. 

Put a quart of iced sauterne into a bowl ; rub 1 oz. 
loaf sugar on to the rind of a lemon, pound it, and 
add it to the sauterne with the strained juice, a wine- 
glassful of curacao and brandy, 3 slices of cucumber, 3 
sprigs of mint and borage, and 2 bottles of iced soda 
water. 

WINE CUP. 

Put a bottle of iced claret into a jug, add a gill of 
brandy, a wineglassful of maraschino, a thinly sliced 
orange, the juice of a lemon, 1 oz. loaf sugar pre- 
viously rubbed on the rind of the lemon and then 
pounded, 2 slices of cucumber, 4 sprigs of mint, then 
add a bottle of iced champagne and two of iced soda 
water and serve. 

TRUITES AU VIN ROUGE (Trout in Red Wine). 
Procure 6-8 small river trout, and cook, i. e., poach 
them in "Court bouillon," consisting of half-bottle of 
claret, water, bouquet garni, carrot and onion (sliced). 
When done, dish up, reduce the fish liquor by one- 
third, strain, and thicken with butter liaison (2 oz. of 
butter mived with I oz. flour). Cook for 10 minutes, 
season and strain over the fish. Glaze under salaman- 
der and serve. 

GRILLED SALMON STEAK. 

Two to 3 slices salmon, V2 to 34 in. thick, 1 oz. but- 
ter, seasoning, parsley, a few drops lemon juice. 

Wipe the .slices of salmon, season with salt and pep- 
per, and dip in oil or oiled butter. Boil them for 
about 10 minutes on the gridiron over a clear fire. 
Place the cooked fish neatly on a hot dish ; garnish 
with parsley; squeeze over a few drops of lemon juice, 
and serve. 

OMELETTE AUX FINES HERBES. 

Four eggs, 1 tablespoonful of cream or milk, salt 
and pepper, some butter, I small shallot, 1 teaspoon- 
ful chopped parsley. 

Break the eggs into a basin ; add the milk or cream, 
the chopped parsley, and enough pepper and salt to 
taste. Beat up well. Peel and chop finely the shallot, 
fry it in an omelet pan to a golden color in the butter, 
then stir in the beaten eggs, etc. Continue to stir over 
the fire until the mixture begins to set, then roll up 
into cushion shape ; allow the omelet to get a nice 
golden color, and turn out quickly on to a hot dish 
and serve. 

Note. — The shallot may be omitted if the flavor is 
not cared for. 

ASPARAGUS EN CHAUDFROID. 

One bundle of asparagus (about 60 heads), z / 2 pint 
mousseline sauce, % pint aspic jelly, salt and pepper. 

Trim the ends of the asparagus, scrape or peel the 
stalks, and cut them into equal lengths, taking only 
the tender portion of the stalks. Tie them up in 
bundles, and boil in plenty of salted water in an un- 
tinned copper saucepan or copper bowl. When done 
take them out and drain them on a sieve. Mask a 
large dariole or timbale mould with aspic jelly. Untie 
the bundles of asparagus, and arrange a row of as- 
paragus neatly round the mould. Mix the remainder 
of aspic with the sauce, season with a pinch of pepper, 
and let cool a little. Dip each asparagus stalk in 
this so as to coat it, and set in the mould until well 
filled. Pour the remainder of the sauce in the mould, 
and bury in the ice for about an hour or two. To 



serve, unmould by dipping in warm water for a few 
seconds only. Place on a cold silver dish, and garnish 
with sprigs of fresh parsley. Some finely chopped set 
aspic may be placed round the base of the dish if liked. 
GREEN PEA SALAD. 

One pint cooked young peas, a firm head of lettuce, 
2 to 3 oz. of cold fowl, free from- skin and bones, salad 
dressing and seasoning. 

Have the peas ready, and drain them on a sieve to 
cool. Wash and well drain the lettuce, pull the leaves 
apart, and break them in a salad bowl. Season with 
salt, pepper and salad dressing. Chop the fowl rather 
coarsely, put this over the top of the lettuce, then ar- 
range the peas neatly on top and serve. 
CURRANT BRANDY. 

Infuse 4 lbs. of red or white currants, 6 cloves, 2 
inches of bruised cinnamon, and 3 lbs. of crushed su- 
gar candy in 3 quarts of good brandy for a month, 
then filter, and bottle. 

CURRANT SHRUB. 

Well bruise 8 lbs of white currants, stew over them 
S oz. cane castor sugar and leave until next day, then 
strain the juice, measure it, and put it into a jar with 
a pint of good old Jamaica rum, and 6 oz. crushed 
sugar candy to every pint of juice. Let it stand for 
two days, then filter into bottles and cork and seal 
them securely. 

MENUS. 

ROYAL ACADAMEY BANQUET. 

Guifs de Pluvier. 

Tortue Royale. 

Veloute a la d'Orleans. 

Barnes de Saumon, Sauce Byron. 

Blanchailles. 

Poulet Saute Prince de Galles. 

Mousse de Jambon Bohemienne. 

Selle d'Agneau a lAnglaise. 

Haricots Verts Nouveaux. 

Pommes Nouvelles. 

Ponche Romaine. 

Caneton d'Aylesbury a la Broche. 

Coeurs de Romaine en Salade. 

Asperges dArgenteuil Creme d'Isigny. 

Glace Comtesse Marie. 

Friandises. 
Barquettes de Caviar. 
Fraises a la Creme. 
Dessert. Cafe. 

Burlington House, London, 
April 30TH, 1909. 
Caterers. 
Messrs. Spiers & Pond, Ltd. 

MENU OF BANQUET. 

To Celebrate the Opening of the Carlton Hotel, 

Paris. 

Hors-d'GLuvre Riches. 

CEufs Poches Rossini. 

Turbotin Souffle a 1' Americaine. 

Nosiettes de Pre-Sale aux. 

Petits Pois de Nice. 

Poularde du Mans a la Broche. 

Salade Carolina. 

Asperges de Lauris sauce. 

Mousseline. 

Biscuit Glace Carlton. 

Friandises. 

Corbeille de Fruits. 

Vins. 

Hochheimer. 

Chateau-Margaux. 

Moet et Chandon Bruit Imperial. 

DEJEUNER DIPLOMATIQUE. 

Given to the Italian Ambassador, Berlin, 

April 23RD, 1909. 

Consumme d'Orleans. 
Medaillons de Turbot Victoria. 
Pointes de Bceuf Bouquetiere. 



159 



Chaudfroid de Faisan a la Moderne. 

Poulardes Roties. 

Saladc. 

Celeris en Brandies a la Moelle. 

Bombcs Alhambra. 

Proriterolles au Parmesan. 

Dessert. 

Contributed by 

Mr. R. Gollmer, M. C. A. 

ST. GEORGE'S DAY DINNER. 

Grand Hotel, Eastbourne, April 23, 1909. 

Hors-d'CEuvre Britaunique. 

Consomme Edouard VII. 

Creme Alexandra. 

Supremes de Soles a l'Imperiale. 

Pi mimes Nature. 

Poularde Poche St. George. 

Quartier d'Agneau a la Broclie. 

Petits Poils a l'Anglaise. 

Pommes Rissolees. 

Cailles d'Egypt a la Vigneron. 

Salade Nationale. 
Ponding Souffle a la Dragon. 
Parfait Glaces aux Deux Roses. 
Chef, Mr. L. Jault, M.C.A. 

A JUNE MENU. 

Melon Glace. 

Consomme Daube. 

Escalapes de Turbot a la Dauphine. 

Timbales de Ris d'Agneau a la Princesse. 

Filet de Boeuf pique aux Primeurs. 

Poularde Rotie. 

Pommes Savarin. 

Salade d'Asperges. 

Souffle de Cbocolat Kohler. 

Tartalettes aux Fraises. 

Dessert. 

ST. GEORGE'S DAY DINNER. 

Given at the Town Hall, Penang. 

Hot Beef Tea. 

Caviare on Toast. 

Lobster Salad. 

Roast Turkey and Ham. 

Smoked Ox Tongue. 

Australian Roast Lamb and Mint Sauce. 

Australian Roast Beef and Horseradish. 

Iced Asparagus. 

Tomatoes. 

Vegetable Salad. 

Fruit Salad. 

Mince Pies. 

Iced Pears and Custard. 

Strawberry and Vanilla Ice Cream. 

Iced Coffee. 

By O. J. Yeow, 

23rd April, 1909. 



Langue a 1'Ecarlate. 
Galantine de Volatile. 
Poulardes a la Gelee. 



fambon de Prague, 

I 'at. 
[\ 1 1 mi de Camet m. 



MENU OF A THEATER SUPPER. 

Bouillon d'Asperges. 

Cassoulets de flomard. 

Filets de Volaille, Chcvaliere. 

Cotalettes d'Agneau, Mirecourt. 

Salade Mikado. 

Gateau de Peches, Rejane. 

The above supper was demonstrated by Mr. Herman 

Senn. at the National Training School of Cookery, 

Buckingham Palace Road, S.W., on Wednesday, May 

19th, 1909. 



H.M. THE KING'S LUNCHEON* AT EPSOM. 

Crabs a l'Anglaise, Sauce Remoulade. 

Filets de Saumon a l'Andalouse. 

Chaufroix de Poulets a l'lndicnne. 
Chaufroix de Poulets a l'Ambassadrice. 

Derby Beef. 

Quartier d'Agneau. Sauce Menthe. 

Boeuf a la Mode. Pressed Beef. 



CEufs de Pluvier. 

Asperges a la Vinaigrette. Salade 



Ri imaine 



Gateaux de Pain Bis aux Cerises. 
Macidoine de Fruits an Chai 
Fraises Rafraichies. 

Tarte de Groseillcs Vi 1 
Patisseries Fondantes 
I lessert. 



LADIES' BANQUET AT STRATFORD HOTEL 

CHICAGO, I S. \. CON'VEN riON, 

Bj Chicagi 1 Sti wai >!-' 1 Hub 

Sauterne. 

Rocky Ford Cantaloupe. 

1 1 no 1 i ( Ireen Turtle au Madira. 

Brook Trout a la Ban nine. 

Potatoes Parisienm 

Noisette of Sweetbreads in Caisse. 

Forestiere. 

Sherbert a la Menthe. 

Supreme of Squab Chicken with Jelly. 

Paradise Apple. Stuffed. Jeannetti 

Peach Ice Cream. Assorted Cakes. 

Cheese. Coffee. 

Clysmic Sparkling Water. 

Private Estate Coffee. 



WEIGHTS AN'l) MEASURES. 

The subject of proper annual inspection and 
of weights and measures, says the Cincinnati Enquirer, 
is one of great importance to every family and per- 
son who may purchase from those selling by weights 
and measures. It is important to them that honest 
weighing and measuring he done by those from whom 
they purchase. The temptation to rob a purchasi 
means of short weight or short measure occasionally 
seizes upon some of those thus selling; upon many 
of them, in fact. Hence laws and ordinances on this 
Subject, regulating inspection and sealing of the ves- 
sels and implements by officers duly appointed and 
bonded. 

In former times, late into the lasl century, in fact. 
these officers ill Cincinnati were Stimulated to visit 
as many places of business and sale in a year as pos- 
sible, because their compensation came from fees col- 
lected for the inspection and sealing. These p 
under the fee system, were regarded as quite profitable 
for tlvse times. Of late years Cincinnati has paid 
salaries to these men directly from the city treasury 
and has required them to cover the fees back into the 
city treasury. How far these men thus paid from the 
fees they collected may have been strict in tin :i] 
vice to the people there is no knowing. With them 
there might have been temptation to favor, and in in- 
land's some of them might have yielded. But it 
is evident that the lure of the fee ever led them on to 
the inspection of as many scales and measuring ves- 
sels as possible for each year, for there was pay for 
them for each article in-peeled and Stumped. 

Council has now ordained, and the mayor has ap- 
proved, that there shall he no payment of any fees what- 
soever in t'nis service from and after the firsl day of Jan- 
uary, iiji o. But the salaries of the inspecti rs shall go on, 
and th 13 are expected under then bonds to the city 
as officials to make as many inspections as were made 
by their predecessors. This action opens up an ave- 
nue of remissness in the strictness of the work. The 
men who will be appointed for 1910 will have 
lutely no work of record to perform that will bring 
them into contact with the treasury except to draw 
their salaries at stated intervals. Under the present 
ordinances these officers are required to make cer- 
tain monthly reports to the mayor and to the auditor 
of Cincinnati. This is proper, hut does not reach far 
enough. For the protection ><i purchasers and for their 



160 



use in investigation there should be an open record at 
the office of. say the auditor, where, in alphabetical 
order, may be found the records of the inspections and 
the sealings. The public should know where and how 
to get at the facts of inspection. 

While the city government has quite paternally de- 
cided that those selling by weights and by measures 
shall not be required to pay anything whatever after 
January I of 1910 for inspection and sealing, the duty 
of the city to the purchaser remains, and the city 
should see to it that honesty in weighing and measur- 
ing shall be maintained, just as much as though the 
salaried officials had the incentive of pay by fees to 
keep up the work and attend to their duties the year 
round. The bond of $1,000 each for the two officials 
ma}' be found too small. A considerably larger bond 
may serve to remind them that all the scales and 
measures must be inspected annually. The interests 
of the purchaser by weights and measures should be 
thoroughly safeguarded. Other cities, notably New 
York, are having trouble in this line right now. 



CRANBERRIES HAVE A RIVAL. 

Good Jelly made from the Calyx of the Roselle, a 

Newcomer from the Tropics. 

Introduced several years ago into California and 
Florida, the roselle deserves a wider cultivation than it 
now enjoys. It is so simple and its requirements so 
few that in the tropics and sub-tropics it should be an 
indispensable plant in the garden of every family. 

The fact, in view of its peculiar adaptability for jelly 
making, should cause the roselle to become a plant of 
considerable importance in the United States at no 
distant date. The roselle is probably the only plant 
in cultivation in which the part used for food is the 
calvx. 

Of rather low nutritive value, the thickened calyx 
possesses excellent qualities for the manufacture of 
jelly and allied products. Preparations made from it 
closely resemble in color and flavor those made from 
the cranberry. It is rather • singular that its season 
of maturity also coincides with that of the cranberry. 

A strictly tropical plant, the roselle is very sensitive 
to frosts, says Country Life in America. This, to- 
gether with its peculiar habit of blooming late in Octo- 
ber, regardless of the time when the seed is planted, 
has restricted its cultivation to tropical and sub-tropi- 
cal regions. 

The roselle is an annual, and consequently seed for 
planting must be saved every autumn. 

As usually planted, that is. in February and March — 
the roselle attains a height of from five to seven 
feet. The large, yellow flowers, each with a red eye, 
fade before the day is past, and the subsequent en- 
largement of the calyces is then very rapid. In less 
slhan three weeks they attain their full size and are 
ready for picking. 

The fruit is seen -at present in local markets only, 
and is sold by the quart. Its excellent qualities for 
making a sauce so closely imitating in flavor the cran- 
berry as to deceive the very elect are not well known 
by the public, or it would be a formidable rival in the 
South to that fruit, on which transportation charges 
are necessarily high owing to the great distances it 
must be transported. The crisp and juicy appearance 
of the roselle is diminished by being too long in the 
hands of the dealer, but this does not indicate deter- 
ioration of its useful qualities. 

In preparing for cooking take the pod between the 
thumb and forefinger of the left hand, stem up ; cut 
off the stem and the basal end of the calyx to where 
the seed pod is united with the calyx, when a slight 
pressure of the fingers holding the pod will force out 
the seed pod. After preparing this way the calyx 
may be used for making sauce, jam, transparent, bright 
red jelly and many other dishes. The young stems 
also make good jelly and for such use the plant can 
be grown almost anywhere in the North or South. 



FEEDING THE AMERICAN ARMY. 

By B. R. Winst.ow. 

American Beverage and Food Journal. 

Every great general who has maneuvered a large 
fighting force has discovered the truth of Napoleon's 
declaration that "an army travels on its stomach," 
says R. B. Winslow, in the Scientific American, and 
to more than one has come the bitter realization that 
the best army is the army that has the best stomach. 
There is nothing which so completely withers patriot- 
ism and smothers courage as the gnawing pain of in- 
digestion ; therefore, the feeding of an army has been 
given as much study as its equipment as a destroying 
force. 

In the superiority of food, based on the cost of the 
ration, the American army stands far ahead of the 
other armies of the world ; in fact, there is no com- 
parison whatever between the American ration and 
that of any other country on the globe. The cost of 
the American army ration is nearly one hundred per 
cent greater than the British army ration, and none 
of the other countries with big military establish- 
ments feeds its soldiers anywhere nearly as expen- 
sively as the English government does. 

The American army ration is divided into three 
kinds : Garrison ration, field ration and emergency 
ration. The garrison ration is that given soldiers at 
the regularly established military posts; field ration, 
that issued to troops in the field in active campaign. 
The emergency ration is a condensed ration in which 
the best and most valuable and nutritive elements are 
combined in the smallest bulk. In composition the 
garrison and field ration are almost identical. Each 
ration, which is supposed to keep the soldier one day, 
furnishing breakfast, dinner and supper, consists of 
20 ounces of fresh beef or mutton, 12 ounces of bacon, 
16 ounces of canned meat or canned fish, 14 ounces of 
dried fish or 18 ounces of pickled fish, 18 dunce sof 
flour or 20 ounces of cornmeal, either 2 2-5 'dunces of 
beans or peas or 1' 3-5 ounces of rice or hominy, and 
either 16 ounces of potatoes or 12 4-5 ounces of pota- 
toes together with 1 3-5 ounces of either onions or 
tomatoes, 1 3-5 ounces of dried fruit, 1 3-5 ounces of 
coffee, and 3 1-5 ounces of sugar. The ration also in- 
cludes very small quantities of vinegar, salt, pepper, 
soap and candles. 

Nowhere except in the army can the* food supply 
of 30,000 men be managed by 120 men. This can be 
done with the army on the march, changing stations 
every day. The unit of administration is the corps, 
supposed to consist of 30,000 men. The unit of ac- 
tual accountability, however, is the brigade. Ordi- 
narily an army corps will consist of three divisions, 
and each division will have three brigades. The chief 
commissary of the division issues his stores to each 
brigade in bulk. The brigade commissary in turn is- 
sues to each regimental commissary, also in bulk, and 
the regimental commissary issues to the companies. 
The rations are usually computed by the hundred, and 
are issued for ten days. A company of one hundred 
men would, therefore, be issued one thousand rations. 
In the field each soldier is supposed to carry one reg- 
ular ration and one emergency ration all the time. The 
emergency ration is never eaten except in case of 
emergency, and the regular ration is issued every day. 

The army ration, it will be seen, contains none of 
those things which are ordinarily considered luxuries. 
For instance, there is no milk included in the ration, 
and the soldier must take his coffee black unless he is 
able to purchase a can of condensed milk from the 
"sales store" with his "sayings." Congress has au- 
thorized the commissary department to keep on hand 
other articles of food that are not included in the 
regular ration. These are kept in the "sales stores," 
and are issued to the mess stewards in return for 
"savings" from the regular rations. Out of a company 
of a hundred men. there are a number who do not 
eat all of the articles in the ration. These would be 
wasted if drawn by the mess steward ; therefore, when 
the thousand rations are issued to him, he returns to 
the commissary that part of the various components 



161 



that he thinks will not be used. This, in the language 
of the army, is making a "saving" on the rations. 

The value of the articles returned to the commis- 
sary is computed, and the mess steward is allowed 
to draw from the "sales store" a sufficient quantity 
of luxuries that are not in the regular issue, equal to 
the value of his "saving." The government, however, 
will not allow a "saving" to be made on certain ar- 
ticles in the ration. Fresh meat, dried or preserved 
fish, potatoes, onions, tomatoes, prunes, apples, and 
peaches must be used ; a "saving" can not be made on 
these articles. They contain just the proper nutritive 
elements, and the quantities given are what the normal 
soldier should eat. 

The company fund is another way in which the ra- 
tion may be improved, especially at regular army posts. 
There are many sources of revenue for the company 
where there is plenty of ground at the post. Many of 
the companies have vegetable gardens, and keep pigs and 
cows. The pigs are fattened on the leavings from the 
kitchen, making their feed cost nothing. They are fat- 
tened and sold, the money going to the company fund, 
or they are killed and the meat turned over to the mess. 
Where cows are kept, a good sum is derived from the 
sale of milk to the officers at the post. This money, 
which all goes into the company fund, is used to buy the 
luxuries not obtained in the regular issue — to "improve 
the issue," as it is termed. 

In the field, in maneuvers or in actual warfare, it is 
difficult, and sometimes impossible, to keep the cook- 
ing outfit with the company. The rations are then is- 
sued to the men individually, and they are left to their 
own devices as to the methods of preparing them for 
meals. Each soldier has a mess kit, consisting of two 
tin plates that fasten together, a knife and fork, and a 
tin cup holding a quart. While this kit is welcomed 
as a means of preparing his food, the trooper finds it 
an additional burden, not only in the extra weight, but 
in the labor that must be expended in keeping the out- 
fit clean for they must be kept bright. 

At the post these hardships are removed. The sol- 
diers' meals are cooked by the company cook, who 
draws the pay of a non-commissioned officer. Every- 
thing is in the hands of the mess steward, who is as- 
sisted in his work by a dining-room orderly, a private, 
and the kitchen police. The kitchen police is a detail 
of two or three privates for duty about the kitchen. 
The dining-room orderly has charge of the dining 
room and cares for the dishes after they have been 
cleaned; he keeps the pantry in order, and sets the 
table. All of the mess force, from the steward to the 
kitchen police, are excused from guard and ordinary 
duty. 

SNAIL NOW PROTEGE OF STATE. 
Paris Eats 8,000,000 a Year. 

It appears that the damage done by the mollusc's 
ravages in the vineyards is less than the profit accru- 
ing from its sale as a comestible. Every year the citi- 
zens of Paris consume 8,000,000 and this represents a 
trade of $140,000. 

Burgundians are troubled about this source of in- 
come and fear it will be cut off by the extinction of 
the species. They are afraid that it will meet the fate 
of the second cousin of the terrapin and they demand 
a prohibition of the gathering and sale of the delicacy 
from April 15 to July 15 in order that the little animal 
may multiply. 

The unhappy functionary in the ministry of agricul- 
ture has been charged with the finding of colorable 
ground in the existing law to comply with the wishes 
of the Burgundians. He is sadly puzzled. 

"Alas!" he groans, "I shall never again be able to 
enjoy the succulent but troublesome mollusc. Look at 
Dossier, all swollen with opinions and recommenda- 
tions. 

Once Parasite; Now Protege. 

"Apart from the table, we hold the snail an odius 
parasite, to be classed among the nuisances against 
which the law of 1888 directed. Behold now it has In- 
come a protege of the state and I am commanded to 



search nut ground on which I can classify it as fish or 
game. What kind (if fish, fresh water or salt, it what 

kind i'i game, Feathers, hair or hide, I am command- 
ed to rule the noisome beast is acrosanct 1 can not 
take upon myseli such a responsibility. It i- the law 
which is at fault." 



PROTECTION hi)!-: LEMON GROWERS. 
When Senator Root offered his amendment reducing 
to 1 cent per pound the proposed dutj of 1 1 cents per 
pound on imported lemons he probably did not know- 
that the larger duty is absolutely necessary in order 
to enable the American growers of lemons to hold 
their own against competition from abroad, lie did 
not know, for example, that present conditions in the 
business ,,f lemon growing on the Pacific Coast are 
anything but favorable; that on the 6th of the pn ent 
month 2,500 carloads were in storehouses awaiting the 
opportunity to ship at a reasonabli profit; that in 
California, because of the unfavorable market condi- 
tions resulting from heavy imports, many large lemon 
orchards are now being budded over to oranges. Nor, 

we presume, did Senator Root take into account the 
certainty that, with lemon-growing abandoned in the 
United States, foreign grower- could and would put 
up prices far beyond the proposed addition of half a 
cent a pound duty, whereas, if lemon growing in the 
United States flourishes and increases, the larger 
production and the certainty of a market will unfail- 
ingly bring about lower prices. Lemons are. to be 
sure, a necessity, but to make them cheaper tie 
no surer way than to promote their production in our 
own country by fair and adequate Protection. 



ABOUT SOFT-SHELLED CRABS. 

Many persons believe that the hard-shelled crab and 
the soft-shelled crab are two different species. This 
is not so. The shellfish thus distinguished, are merely 
two conditions of the same species. 

Once a year the crab sheds its hard outer coat, much 
as does a snake, in order to give itself room for 
greater growth. When it gets ready to make the 
transformation it sidles in close to shore, where the 
water at low tide will just cover it. and where it is 
comparativly safe from its maritime enemies. Then, 
when il is half-buried in the sand, its shell splits open 
behind and it painfully crawls out. The new coat, as 
soft as skin, is already well started. But until it -hall 
have become fairly hard the crab stays almost mo- 
tionless in the shoals. While it i- in this condition 
its pincers are useless, and il falls an easy prey to the 
most insignificant enemy which happens upon it. 

There is no particular time of year chosen by the 
crab for the metamorphosis. All through the twelve 
months fisher lads and barefoot fishermen wading with 
their baskets along the shore at low tide gather the 
helpless crabs, which fetch a high price in the mar- 
kets. In their soft state they are worth from four 
to five times their price when in their natural hard 
condition. 



CHEAPER PINE VPPLES. 

The ultimate consumer is benefited by Protection, and 
this is proven in the pineapple development In [897 

the Florida crop only amounted to 10O.000 crate-, but 
to-day it is 725.000 crates. The crop from Hawaiian 
Territory was only 8.000 crates when those islands 
were annexed to us, but to-day it is 410.000 ci 
This production make- Such a keen home competition 
that in our markets the price of these pines is just 
about half the juice of the Cuban fruit. The duly laid 
by the Dingley law of seven cent- a cubic foot in crates 
and seven dollars a thousand in bulk fostered the in 
dustry, but is not now sufficient to equalize the cost 

of production between the United States and the West 
Indies. The freight cost here is just seventy-two cents 
a crate from the Florida plantation laid down in Easl 
ern markets than from Cuba, and for the We tern 

market, (via New Orleans) fifty-four cents more thin 

the Cuban. Then in producing, it CI StS three times in 
Florida what it COStS in the Wesl Indie- to raise pines. 



162 



and twice as much in Hawaii what it costs there. 
Yet the consumer is benefited because the domestic 
fruit, just now in market, is not only cheaper, but su- 
perior to the West Indian crop, which came earlier 
and is now exhausted. 

With increased production, the consumer will be able 
to buy even cheaper than now, as the future of the 
home supply is unlimited. 



THE DANGER IN RICE. 

Rice is classed among the health foods, and we find 
it endorsed by the inventor of one of the strictest diets 
ever proposed for unhappy man. It gives a shock, 
therefore, when the London Lancet propounds the 
question, "Is beri-beri caused by rice?" and indicates 
in a long answer that it is. 

Beri-beri is a most objectionable disease that af- 
flicts the people of oriental countries and that is said 
to be identical with the sleeping sickness of the west 
coast of Africa. ■ The more one reads about it the more 
one wishes that it may remain a perquisite of the 
Africans and the Orientals. But here is rice traveling 
everywhere to be eaten, and the case against uncured 
rice is very strong. The Lancet, in speaking of the 
observations of Dr. Henry Fraser and Dr. A. T. Stan- 
ton, says : 

"These observers investigated the conditions under 
which two parties of coolies, carefully selected and ex- 
amined, were working in the Virgin forest, living in 
new huts and kept under the most hygienic conditions 
practicable, one party feeding on cured and the other 
on uncured rice. In the course of some weeks beri- 
beri developed among the latter, but was quickly cured 
when they were put on a diet of cured rice. The 
party fed on cured rice remained in good health." 

It" is estimated that in the Malay peninsula and 
the East Indian archipelago nearly one-fifth of the 
population suffer with beri-beri, and always the disease 
is found to prevail most generally among the consum- 
ers of uncured rice. This, The Lancet says, is the or- 
dinary white rice of commerce, which is decorticated 
in mills by a process which scours away, together with 
the husk, all the surface layer of the seed. It be- 
comes more dangerous as it grows stale. The cured 
rice is soaked, steamed and dried, when the husk is 
easily separated by light milling. The age and the 
treatment account for the presence or absence of beri- 
beri and one of the experts believes that a poison de- 
veloped in stale, incurred rice explains all the phenom- 
ena of the disease. 

This is interesting, whether the uncured article gets 
into all the markets or not. It will surprise ultimate 
consumers who, while not agreeing with Sir Robert 
Hart that rice is the best food in the world, are clear- 
ly of the opinion that it is insipid enough to be harm- 
less. Perhaps they will entertain a greater respect for 
it now and clamor for it along with veal and fried 
nork. 



PINEAPPLE SPONGE. 

Put over the fire to simmer the contents of a can 
of shredded pineapple with half a cup of _ water and a 
cup of sugar. When the fruit has simmered for 
about ten minutes add to it half an ounce, or a little 
more, of gelatine dissolved in a little hot water. Take 
off the fire and let cool rapidly. When it is cool beat 
into it the whipped whites of three eggs, pour into a 
mould, and let stand about one hour and a half, on 
ice, before serving. 

RICE AND CURRANT PUDDING. 

One-fourth pound rice, two ounces sugar, two ounces 
currants, one and one-half pints of milk. 

Put the rice in a pan with plenty of cold water and 
bring to a boil, then pour away the water. Add the 
milk and simmer until soft — add currants and sugar. 
This pudding may be finished off by baking or steam- 
ing. 

WHITE SOUP. 

Two chickens cut up and two pounds of lean veal 
cut into pieces an inch square. Butter a soup kettle, 



put in the meat and chicken, cover with a gallon of 
cold water, salt to taste and mace in blades to flavor. 
Boil until it is rich chicken soup, keeping it well 
skimmed. Boil four eggs very hard. Mash the yolks 
into a paste with enough of extract of almond (not bit- 
ter) to flavor soup very delicately. If necessary, add 
a little cold water. When the white meat (breast and 
wings) is thoroughly boiled, take it out of the soup, re- 
move the bones and put it through the sausage cutter. 
To this chopped chicken add a pint of grated bread 
crumbs (only the white crumbs), on which a pint of 
warm milk has been poured. Add to this the paste of 
eggs and almond extract. Strain the soup from the 
kettle, and stir it into this mixture of meat, bread 
crumbs, etc., very gradually. Just before serving add 
a quart of rich cream heated. Let it have one boil up, 
not more, else it will curdle, and serve hot. 

SALMON TROUT, BAKED. 

Soak for two hours in slightly salted water, and 
dry with a cloth, taking care not to bruise the flesh. 
Rub inside and out with a seasoning of cayenne pep- 
per, powdered mace, nutmeg, a little salt, and put in 
a deep baking dish, dotting the back with bits of but- 
ter. Bake, basting frequently with the liquor that will 
soon form. To test its condition, plunge a sharp, thin 
knife down the backbone. If the flesh separates easily 
from the bone it is sufficiently cooked. Serve with 
white sauce in which a few stewed cranberries are 
stirred. 

FRIED SALMON. 

Take a large can of salmon. Place in a dish and 
pick out all bones. Then roll about one dozen crack- 
ers until fine and mix with the salmon, put in pepper, 
salt, one egg, beaten up stiffly, and one tablespoonf ul 
of flour. Stir all up together. When all is well com- 
bined have the skillet over a hot fire with equal por- 
tions of lard and butter. Then make the mixture into 
cakes, roll in flour and fry on both sides to a deli- 
cate biscuit brown. Serve hot with parsley and slices 
of lemon. 

CREAM SALMON. 

Boil a piece of fresh salmon, or salted salmon fresh- 
ened over night ; plunge into boiling water ; let it 
simmer for five minutes. Pour off the water and add 
a new, slightly salted water ; cook until done. After 
dishing it, stir in the cream a tablespoonful of arrow- 
root, and pour over the salmon. 

POTTED MACKEREL. 

Cut off the heads, take out the roes, .clean the fish 
thoroughly. Rub them inside with a little salt. Season 
them with pepper and salt ; lay them in a pan ; cover 
with equal quantities of vinegar and water. Tie over 
the pan strong white paper, doubled, and bake them 
in a slow oven for one hour. They will keep two 
weeks. 

TOMATO CLAM BROTH. 

Into a hot soda mug draw one ounce of tomato 
bouillon, and one ounce of clam juice or one and one- 
half ounces of clam juice and one-half an ounce of to- 
mato catsup and add a dash of cream. Season to taste 
and fill with hot water. Into this place a small piece 
of butter and serve. 

GINGERADE SYRUP. 

Triturate two ounces of flour extract of magnesium 
carbonate in a mortar and slowly add one and one- 
half mnts of water. Place in a covered jar and macer- 
ate for several days, and filter. Dissolve one and one- 
half pounds of sugar in the filtrate and use one ounce 
to the. mug of hot water. 



163 



THE MAGNIFICENT BLACKSTONE 
HOTEL. 

Work Going Forward Rapidly on the Newest of 
Chicago Hostelries. 

The new Blackstone Hotel, which is being erected 
on Michigan avenue and Hubbard court, Chicago, 
will form an important addition to the city's hotel 
facilities, and from a structural point of view, will add 
much to the growing line of magnificent buildings 
along the lake front park and boulevard. The hotel 
will he a first class modern fire-proof structure in 
every detail, and will afford accommodations which are 
nowhere excelled. The location is ideal for such a 
building, quiet, though central, and possessing an un- 
obstructed outlook over the broad boulevard to the 
park and Lake Michigan beyond. 

The hotel faces 80 feet on Michigan boulevard and 
173 feet on Hubbard court, and rises to a height of 22 
stories, or more than 250 feet. It will contain about 450 
rooms. The exterior of the building is gracefully pro- 
portioned and is finished in such a manner as to he 
especially pleasing. From the foundations up to a 
height of 6 feet it is finished in pink granite. From 
this level to the third floor the facing is white terra 
cotta with attractive ornamental work around the wide 
arched windows and entrance on the main floor, and 
around the mezzanine and second floor windows. Above 
the second floor the facing is a rich cherry red pressed 
brick with white terra cotta around the windows, in 
small balconies, and in the cornice. The roof will 
be a tall mansard of green tile with wdtite terra cotta 
trimmings. 







jaaiOSii' 



ii ^ M *5^£jl2_2 E 



,«pil 



The Blackstone, Chicago, 

The main entrance will be on Hubbard court. It 
will lead into a lobby 70 by 75 feet, which will be a 
roomy court with elevators facing the entrance, instead 
of the usual desk, check rooms and other service 
departments. These will be back of the elevators out 
of sight. 

On the main floor, leading off the lobby, will be a 
cafe 50 feet square. A beautiful wide stairway will 
lead up the miessanine floor. 6 feet above the lobby, 
where the main dining hall will be located. This room 
will be 48 feet by 76 feet with a 26-foot ceiling. There 
will lie no interior columns in this room, with the 
result that the hall will have a spacious air. 

On the second floor, above the main dining room, 
will be the banquet hall. This will be similarly pro- 
portioned to the dining room with high ceiling and will 
also be free from columns. A departure is made from 
the usual hotel practice in placing the kitchen on this 
floor. This arrangement is a great advantage in that 
there will be almost direct communication with the 
dining rooms and banquet hall. The kitchen will he 
equipped with every known device to make it ideal. 
V feature of it. will lie the location of the ventilating 



ducts inside the floor above, instead of on the ceiling. 
The John Van Range Company will equip the kitchen 
under a contract of nearly $40,000. 

The third floor will be almost entirely occupied by 

what is called the art hall. This hall will serve 
place of entertainment For the guests. There will be 
an art gallery [16 feet by 25 feet, private dining 1 
and other rooms for the general use of the guests. 
The paintings, tapestries and other decorations will 

make this hall cue of the most beautiful of it- kind. 

The guest rooms of the hotel will he located entirely 

above the third floor, and will he about t-'s in num- 
ber. .Most of the rooms will lie Is feet by J4 feet. 
Each room will have a hath, and each bath a shi 
All the hath looms will 1 pen to the outside. The 
rooms will have large closets and all of the most 

modern equipment to add to the guests' comfort. They 

will he Separated from each oilier by double 

The floors of the rooms, and corridors a- well, will he 

of cement. The wood finishing, except the 

will he of lurch, enamelled while. 

The decoration and furnishing of the rooms has been 
put into tin- most able hands to he found. The decor- 
ative contract has been awarded to the K. Hasselgren 
Company of Chicago, and Mr. W. J. Sinclair, the 
managing director of the company, a decorator of wide 
experience, will devote his exclusive time to the work. 
The wall papers will he specially imported exclusive 
patterns made by J. Zuber, of Alsace-Lorraine. These 
will lie matched in the bedrooms by hand 
tonnes, and in the parlors by imported French damasks 
and velvets. The rugs in the public r. nuns will he 
English Saxony, while those in the bedrooms will be 
the well-known Smith Velvets of Philadelphia. 

The hotel furnishings will he in special design in 
the Louis XVI style. Solid mahoganv and Circassian 
walnut are the woods to In- used. The mirroi 
dressers and chiffoniers will he id' French plate gh<s. 
Bedsteads will he wo.nl throughout the hotel. The 
hardware will he bronze. The contract for furniture 
has been let to the Nelson-Matter Furniture Cum 
panv. of Grand Rapids. Mich., for nearly $100,000. 

The hotel laundry will he on the twenty-first floor 
Dumb waiter service will reach every other flooi 
pneumatic and telautograph service will he used ex- 
tensively 

The project for this hotel has been pushed through 
hv the Drake Hotel Company, of which Mr. Tracy C. 
Drike is president; Mr. John B. Drake, vice-president. 
and Mr. Henry I. Morgan, secretary and treas 
The directors include, in addition to the 
Francis E. Drake. W. J Brvson, Michael Cudahv. 
Benjamin H. Marshall. Frank D. Stout and Samuel W. 
Parker. The company selected Architects Marshall 
and Fox. of Chicago, to prepare the dans for the 
hotel. Ritter and Molt, eneineers, of Chicago, were 
engaged on the design. In December, r£o8. the general 
contract was let to the Georgi \ Fulli 1 1 
constructii 11 work started. 

The foundations of the hotel were sunk too feet to 
bed rock in 34 caissons, which were concreted to form 
34 solid columns on which to rest the structure. The 
sub-contractors for the caisson work were Wells Broth- 
ers, of Chicaeo. who completed their contract two 
weeks ahead of the time, thus giving the I 
pany an early start on the steel-work. Shoring in 
connection with the foundation work was done by 
I.. J. Riendcau & Sons, of Chicago. 

The steel framework of the building is heavy, in 
order to provide absolute stability and rigiditj 1; 
the high wind pressure here on the lake front. Some 
of the heavy cantilever girders entering into the foun- 
dation work run up to 41 tons weight. The structural 
steel was furnished by the Brown Ketchum Iron 
Works, of Chicago, and erected by the • i( Org! V 
1 "idler Company. 

The granite for the base COUrsi - is a rich pink stone, 
furnished by the Balfour Pink Granite Company. 1 f 
Salisbury, X. C. The facing brick is the cherrj 
wire cut. hag wall brick of 'lie Hydraulic Press Brick 
Company, of Cleveland, from their South Park. Ohio. 



164 



kilns. Upwards of a million brick will be furnished 
for this purpose. The terra cotta trimmings are fur- 
nished by the Northwestern Terra Cotta Company, of 
Chicago. The facing work was in this company's 
standard cream tile. This company will also furnish the 
green roofing tile. 

The fireproofing for walls and floors is the standard 
hollow tile construction. The large number of interior 
walls calls for a large .amount of tile. This material is 
being supplied by the National Fireproofing Company, 
of Chicago. Common brick for the body of the walls 
back of the facing is being furnished by the Illinois 
Brick Company. This contract calls for I 1-2 million 
common brick and 750..000 hollow brick. The Zander- 
Reum Company, of Chicago, has the contract for 
plastering. Wall openings are fitted by the Chicago 
Sash, Door and Blind Company. 

The nullwork on the interior is to be done by the 
Robert Mitchell Company, of Cincinnati. Ornamental 
iron work is being furnished by the Chicago Ornamen- 
tal Iron Company. This contract includes the orna- 
mental iron in the elevator shafts, stairways, windows, 
and the large canopy over the main entrance. 

The F. P. Smith Wire & Iron Company, of Chicago, 
is furnishing the miscellaneous iron work, including 
fire escapes, coal hoppers, gratings, etc. The Sykes 
Sheet Metal Company, of Chicago, has the contract for 
the sheet metal. 

Plumbing is being done by John Degnan, of Chicago. 
The large number of baths and the thorough modern ' 
equipment makes this an extensive contract. The heat- 
ing work is being done by L; H. Prentice, of Chicago. 
The Arthur Frantzen Company, Chicago, has the con- 
tract for the electric wiring. 

The Otis Elevator Company will install the elevators, 
and the Cutler Mail Chute Company will install mail 
chutes through their Chicago agents, Kaufman and 
Company. Prismatic lights for the sidewalk and other 
interior lighting will be furnished by the Dauchy 
Iron Works, of Chicago. 

Construction work on the building is well advanced, 
and it is expected that it will be ready for occupancy 
about January 1, 1910. The cost of the structure will 
be about $3,000,000. 

Part of the Official Staff and Heads of Departments are 
as follows: 

Steward : Mr. , Fred A. Muller, formerly with the 
old firm of Drake, Parker & Co., Proprietors of the 
old Grand Pacific Hotel, and for the past 14 years 
Steward of the Chicago Athletic Association. 

Chef: Mr. Gustav A. Becker, for the past 17 years 
Chef of the Holland House, New York City. 

Maitre d'Hotel : Mr. Valentine Von der Lin, for 
twelve years associated with Oscar at the Waldorf 
Astoria and for the past two* years Maitre d'Hotel of 
the Plaza, New York City. 

Assistant Maitre d'Hotel : Mr. C. H. Heim, formerly 
of the Holland House, New York City and for the 
past two 3 r ears Maitre d'Hotel of Hotel Seneca, 
Rochester, N. Y. 

Wine Steward : Mr. Jacob Straub. for nearly 20 
years manager of the celebrated Pendennis Club, Louis- 
ville, Ky. 

Messrs. Tracy C. and John B. Drake will be the 
active managers of the hotel and their first assistant 
will be Mr. Paul Gores, formerly Room Clerk at the 
Old Grand Pacific Hotel, under Drake. Parker & 
Co.. and for the past 14 years Head Clerk of the 
Auditorium Annex, Chicago. 

House Keeper : Mrs. E. A. Medbury, wdio has had 
charge of the house-keeping department of the Pal- 
mer House for many years. 

Chief Engineer : Mr. Frederick K. Boomhower, 
late Chief Engineer of the LTnited States Custom 
House and Post Office of Chicago and for 10 years 
in the Government employment in Washington. 

The contract for all of our $50,000 worth of silver- 
ware has just been placed with The Gorham Company 
of New York Citv. 



MISCELLANEOUS NOTES. 

The cause of pure food is marching on from day 
to da} r . 

The wise food reformer is never fanatical or in- 
tolerant. 

One who gets in the habit of examining the labels 
is wise. 

A short-weight man is an abomination in the sight 
of an honest community. 

Cheerfulness, good humor and truthfulness are valu- 
able trade auxiliaries. 

One never knows how little really good food one 
can not only exist upon but actually thrive. 

To unselfish and diligently seek the good of others 
is one of the highest of earthly aims. 

One never knows how valuable the good will of 
patrons is until it threatens to take its flight. 

Most men find it very easy to obey food. laws. A 
few find it very difficult. It is these who cause the 
trouble. 

Many advertisements of food products, like the foods 
themselves, must be taken with several grains of 
salt. 

They say the people over in Europe are also be- 
ginning to wake up to the importance of the right 
sort of food and drink. 

Many discussions of the existing food situation are 
not the result of well-digested information ; quite the 
contrary. 

The attitude of the leading newspapers of the country 
toward the question of pure food is one of the most 
encouraging signs of the times. 

There are many valuable and enterprising trade 
journals in this country and the I. S. A., which finds 
many suggestions from their columns, hopes each 
is prospering as it deserves. 

If the great Apostle was willing to be all things 
to all men for a good purpose, why may not a humble 
advocate of the best sort of food laws accept what 
he gets with thankfulness and a hopeful expectancy 
for the future ? 

Men ma}' differ in their estimates of the desirabili- 
ty or the undesirability of certain debated products, 
but they need not quarrel and call names. Far better 
argue the matter out in loyal devotion to truth as 
each sees it. 

It still remains true that what is one man's meat 
is another man's poison. That is one of the reasons 
there are so many conflicting opinions afloat concerning 
the desirability or otherwise of certain food products 
and other substances. 

Every manufacturer, every jobber, every retailer, all 
who have to do with the manufacture or sale of food 
in this Commonwealth, should do their best to obey 
the laws and to compel others to observe them. That 
would help to bring in the best possible condition of 
affairs. 

Those who are disposed to be pessimistically in- 
clined toward the progress of the agitation favoring 
better and purer food for the people should devote 
a few reflective hours to the study of the change in 
conditions which has occurred during the past few 
years in this regard. 

While the sale of many articles of artificial food pro- 
ducts may be legal the law prohibits their sale under 
assumed names. That is where the hitch comes in. 
The theory of the law is that the consumer has a 
right to the precise article he inquires and pays for. 
Surely, there is nothing unreasonable about such a 
perfectly sane proposition. 



165 











In Memory of Our Departed 




DIED SINCE 1. S. A. WAS BORN 


dliroimrr B*rg*grrat, 

DETROIT, MICH. 


31. 31. Alexander 

NEW YORK CITY. N Y. 


(Hunts i§. CElark, 

GULFPORT. MISS 


C»3m. lUariir. 

PITTSBURGH. PA 


ilolut E- Smjtwr, 

CHICAGO. ILL. 


iEiut. Dumay, 

CHICAGO. ILL. 


(L (£. §urarmr 

ST. LOUIS. MO 


31. Baffrrtg, 

NEW YORK CITY. N Y. 


iE. Itnnmiiflau. 

ST. LOUIS. MO 


3aa. %. Irrsltn. 

Honorary Member 

NEW YORK CITY. N Y 


(Hljas. Srlittrg. 

NEW YORK CITY. N. Y. 


A. K. llakrhi. 

Honorary Ma u 

NEW ORLEANS. LA 


31. S. fCaturatr?, 

CANTON. OHIO 


31. liubrr, 

Honorarj He r 

CHICAGO. ILL 


21m. Bjager, 

NEW YORK CITY. N. Y. 


3Jolui (£. IKuauu, 

II nun Member 

ST. LOUIS. MO. 











166 



INDEX TO ADVERTISEMENTS. 



PAGE 

Aaron, B. & Sons 54 

Aaron, E. A. & Bro 56 

Alexander, Edward 72 

Allen. Chas. . .- 122 

American Cigar Co 02 

American Butter & Cheese Co 66 

Anchor Mills 120 

Anderson Fish & Poultry Co., The 1-12 

Angelica Jacket Co 90 

Anheuser Busch Brewg. Assn . . . . , 144 

Apollinaris Agency Co 43 

A. P. W. Paper Co 114 

Armour & Co 100 

Art Bedstead Co 134 

Baker, Walter C 122 

Balch, Geo. H. & Co 56 

Barber, A. H. & Co U- 

Bartholomay Brewg. Co 

Bauer Ice Cream & Baking Co 72 

Baumgartner, E. & A 94 

Baumert, M 78 

Beatrice Creamery Co 98 

Beckman, A. G. .'. 86 

Beech-Nut Packing; Co 154 

Belle Springs Creamery Co., The - 46 

Bent, G. H. Co 104 

Bentzen Commission Co pu 

Bernheim Distilling Co 36 

Best & Russell Co 134 

Bevan, Wm. W. Co 16 

Big Four Route 92 

Blauke. C. F. Tea & Coffee Co 88 

Blakeslee. G. S. & Co 12 

Blue Valley Creamery Co 64 

Bluthardt & Miller . .". 156 

Bokert, Walter , 64 

Booth Fisheries Co 5S 

Born Steel Range Co., The 72 

Brandt, R. F 76 

Breen & Kennedy 50 

Breitung, Albert 126 

Brockman, F. W. Cons. Co 9L 

Brunswick-Balke-Collender Co., The 36 

Buchsbaum, Aaron 114 

Buffalo Springs Distilling Co 116 

Burley & Tyrell Co 2 

Burton Range Co., The 140 

Butchers Packing Co., The 140 

Cohoon Packing Co 46 

Capital City Brewg. Co 148 

Chase & Sanborn 8 

Chapin & Gore 56 

Christian Moerlein Brewg. Co., The 132 

Cleveland Faucet Co 78 

Cleveland Provision Co., The 76 

Clysmic Spring Co lusiile Cover 

Cohen & Co 14 

Columbia Grocery Co 146 

Cooper, L. D 12 

Conrad, J. F. Grocery Co 84 

Consumers Fish Co 34 

Cudnay & Co 42 

Davis, Edward 116 

De Messiny, Vincent Co 110 

Demmler-Meyer Co •. . 106 

Dcmmler & Schenck Co 152 

Dilg Mfg. & Trading Co 152 

Draz. Francis & Co 120 

Dwinell- Wright Co 110 

Edmonds, H. C. Coffee Co 136 

Eyster, R. W. Linen Co 64 

Fair. The 28 

Fair-bank Co., The N. K 154 

Faltis Market Co., The 68 

Faust Fulton Market Co 90 

Felber Biscuit Co., The '8 

Fillo Bros 88 

Fisher, A. G I 54 

Fisher Meat Co 120 

Fitzpatrick, John Co 92 



PAGE 

Fleischman Co., The 36 

Ford, W . S. & Co 90 

Ford-Johnson Co., The 118 

Foster, C. W. Co 98 

Franz, Bruno Sons 116 

French Baking Co., The 70 

French Lick Springs Hotel Co 142 

Freund Baking Co 84 

Friedman, Keller & Co 68 

Froehling & Heppe '. 128 

Garben, Chas. Baking Co 8 

Garis-Cochrane Mfg. Co 110 

Geilfuss's, H. H. Son 140 

Gasser Coffee Co '. 150 

Ginocchio, Costa & Co 110 

Goodell Co ". 6 

Gorham Co., The . .'. 42 

Gottfried Brewg. Co 98 

Gregg, C. D. Tea & Coffee Co 34 

Greeley Printery of St. Louis 124 

Green River Distilling Co 104-150 

Haggerty Bros 88 

Harm, Jos. & Co 136 

Hall. H. R. Co , HO 

Hamilton & Lowe Co 106 

Hannah & Hogg 92 

Hanson & Rhodes 136 

Hasler, E. L. & Co 98 

Haudenshield & Co 106 

Havana American Co 114 

Hay, A. M. Co 32 

Hathaway, G. H. & Co 46 

Heileman, G. Brewg. Co 28 

Heinz, H. J. Co 18 

Hiller & Wohlgemuth 38 

Horlicks Malted Milk Co 140 

Hoster, Columbus Asso. Brewg. Co 74 

Hotel & Club Fruit Co 106 

Hotel Red Book 106 

Humphrey, John 54 

Hygeia Antiseptic Tooth Pick Co 

Indianapolis Brewg. Co., The 146 

Irwin Bros 118 

Jennemann, H. J. & Co 98 

Judson Grocery Co 66 

Junes Oyster & Chop House 152 

Keith, Chas. H. Sons Co 112 

Kidd, Mrs. E. G 114 

Kienzler, Herman Co 36 

King, L. B. & Co 000 

Kingans 146 

Krenning Glass Co 86 

Laclede Gas Light Co., The 130 

Lander Phillips Dairy Co., The 78 

Lee. Wm. H. & Co 124 

Leisy, 1. Brewg., The '6 

Lekko Soap Co., The 44 

Lerap, Wm. J. Brewg. Co 82 

I.ibby, McNeil, Libby 60 

Lilienfeld Bros. & Co 5 * 

Locke, Isaac & Co jl| 

Mandel Bros 1" 

Maver, Oscar F. & Bro 62 

Mayflower Mills I 28 

Mcletio Fish & Oyster Co 16 

Merchants Coffee Co 120 

Meridian Britania Co. 30 

Meyer Bros. Coffee & Spice Co 84 

Mickelberry Sausage Co 12 

Middendorf, Geo. Co 62 

Middleby. Jos. Co 136 

Mitchell, Woodbury Co 136 

Mix, Ira J. Dairy Co 94 

Monaghan, Matt & Co 46 

Motion Route 59 

Moore Grocery Co 148 

Myer, A. B. & Co 146 

McCray Refrigerator Co 46 

McMillan, G. & R. Co 68 

McMullen, Tlios. & Co 15 4 



167 



INDEX TO ADVERTISEMENTS. 



PAGE 

McVeagh, Franklin & Co 48 

National Hank of the Republic 8 

National Chemical Works 119 

National Specially Mfg. Co 00 

Neumeister, J. G 8 

New Iberia Extract of Tabasco Pepper Co. ..Back Cover 

Nicholas. Geo. S. & Co 32 

Nicholson, David Grocery Co ... '■'" 

Noble, VV. H 76 

Nollman & Co 98 

Northwestern Conld. Milling Co 34 

O'Brien, Spotorno & -Mitchell 20 

Olson, A. T -* s 

( ('Neil & Hoffner 66 

( Irr & Lockett II. lw. Co 54 

Osborne, Boynton & Osborne 6 

Pall Mall Cigarettes 126 

Peek, C. D. M 44 

Pentecost Bros 56 

Perrler Jouet Champagne 48 

Pettit & Reid 120 

Phillips, Pearl 120 

Pick, Albert & Co 20 

Piper Heidseick 32 

Plunkett & Jarrell Grocery Co 12 

I '( .land Spring Co 24 

I'uu & Gott Poultry Co 78 

Quinby, \V. S 136 

Radtke, R. S. & Co 110 

Railton, B. A. Co 118 

Raymond & Co 126 

Reid, Murdoch & Co 102 

Reynolds, Edw. P 142 

Rittschof, Lewis 6 

R.. 1.1. ins, A. M. N 106 

Rockwood Bros. Co 52 

Ross Broiler Co 32 

Ruben. M 26 

Rumford Co., The 16 

Russian Caviar Co 30 

Schmidt, Otto 44 

Schoenhofen, Peter Brewg. Co.. The 38 



PAGE 

Schweitzer. Nathan 108 

Scruggs, Vandervoorl & Barney 32 

Seibt, Chas W 86 

Sexton, Stubinger Range Co 138 

Shredded \\ heal Co., The 108 

Silz, A 96 

Sloan, Geo. S. & Co 26 

Spi ague & \b >ni oi C. .ffee Co., lie 74 

Stalle, V P < K 

Steel. Wedeles Co 40 

Steinwender, II. A. ec Co ss 

V] .. Sons 20 

St. Louis Glass & Queens w in Co 116 

Straus Bn .s, ( '.. ".2 

Swarzschild & Sulzberger ">2 

Swifl & Co 4 

1.1 1. r CofFee Co 68 

Thompson Reid Co ">2 

Tobias, V M . & Co 62 

Trauernicht. F. C. dims. Co *4 

Traub, Win. F 94 

Urbana Wine Co ins 

Union Fish & Oyster Co 134 

I'm. .11 Market Co., Thi P'.4 

Union Poultry Co Il'4 

Van Camps Packing Co 14 s 

Van !"hn Range Co., I lu 112 

Walker, lohn W. & Co 108 

Walker. W. N 28 

Wallace, R. & Sons Mfg. Co 4 

Weidman-Fries Co 7 s 

VViegand, V & Sons 150 

V i-i . Harry H 94 

V* lcock J. M 110 

VV Ihouse, lohn T. & Co 2) 

W 1, Pollard & Co 122 

Woollier &; Co 64 

Wright, F. M. & Co L04 

Wright, Kay & Co 70 

\\ ii .ught Iron Range Co 86 

Zehring, J. II 74 



We hereby extend our sincere 
thanks to all those who assisted 
us to produce this year's history, 
and hope to prove to our friends 
that their patronage will be ap- 
preciated by the membership. 

COMMITTEE 



16^ 



^ 



ure 



Healthful 



Sparkling 




Good 



Mi 



ixer 



Heng of Table W 

Its absolute Purity and Lightness make it superior to any other Water. 

Bottled at CLYSMIC SPRING, - WAUKESHA, WIS. 



FOR SALE AT ALL FIRST-CLASS 



HOTELS, CLUBS, CAFES and BARS 



CLYSMIC SPRING CO. a 



EARLE E. CARLEY. President 



251 Fifth Avenue, NEW YORK 



AUG 5 1909 



WE WANT YOUR BUSINESS 

Moss "Green Heart 
Tabasco 

THE DELIGHT OF THE EPICURE 



REGULATION 
(2-oz.) SIZE 



For 



the 



Table 



Packed 1 dozen to a box, 
6 boxes to a case. 



Price per dozen, 
delivered 



$3.00 




EXPORT AND HOTEL 
(4-oz.) SIZE 



For 



the 
Kitchen 



Packed 1 dozen to a box, 
6 boxes to a case. 

Price per dozen, Q I C f 
delivered OtiUU 



SEND US YOUR ORDER 



New Iberia Extract of Tabasco Pepper Go., uu. 

New Iberia, Louisiana, U. S. A. 



■ i ■ 



I&SSIS 






i-SsaBH HUB 

H 



LIBRARY OF CONGRESS 



014 524 043 8 * 



